Caesar Salad * Recipe
Recipe information
Make Caesar Salad * in just 30m. Romaine, Shaved Shallots, Aged Parmesan, Caesar Dressing*, Parmesan Croutons
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The best thing to pair and share with CAESAR SALAD *
Ingredients
Salad
Parmesan Croutons
Caesar Dressing
Parmesan Croutons
1. Prep and toss
Preheat oven to 375°F (190°C). On a baking sheet, toss bread cubes with 2 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper until evenly coated.
2. Bake and finish
Spread bread cubes in a single layer and bake 10–14 minutes, stirring once halfway, until golden and crisp. Remove from oven, toss immediately with 1/4 cup grated Parmesan. Let cool; croutons will crisp further as they rest.
Caesar Dressing
3. Combine anchovy and garlic
In a medium bowl, mash the finely chopped anchovies with the minced garlic using the back of a spoon until it forms a paste.
4. Emulsify
Whisk in the mayonnaise, lemon juice, Dijon, Worcestershire, and red wine vinegar until smooth. Continue whisking while slowly streaming in 1/2 cup olive oil (or pour in a steady thin stream) to create a silky emulsion.
5. Finish and season
Stir in 1/4 cup finely grated Parmesan, 1/4 tsp freshly ground black pepper and 1/4 tsp kosher salt. Taste and adjust: add more lemon for brightness or a pinch more salt if needed. If too thick, thin with up to 1–2 tbs water.
Salad Assembly
6. Prep lettuce and shallot
Wash and thoroughly dry the romaine; tear or chop into bite-size pieces to yield about 6 cups. Thinly shave shallot (use a mandoline or very sharp knife) to make about 1/4 cup.
7. Toss and plate
In a large bowl, combine the romaine and shaved shallot. Add about 4–6 tbs (or to taste) of the Caesar dressing and toss gently to coat evenly. Add the Parmesan croutons and half of the shaved aged Parmesan; toss lightly again.
8. Serve
Divide salad among 2–3 plates (see servings). Finish each portion with remaining shaved aged Parmesan and an optional extra grind of black pepper. Serve immediately so croutons remain crisp.
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