Caesar Salad Recipe
Romaine lettuce, cherry tomatoes, Parmesan cheese crisps, rye croutons topped w / fried capers & served w / Caesar dressing **. Can be made vegan
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Ingredients
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Salad
Parmesan crisps
Rye croutons
Fried capers
Caesar dressing (makes ~1 cup)
Method
Parmesan crisps
- 1
Make Parmesan crisps
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place 3 tablespoons of grated Parmesan (or vegan substitute) in four small mounds about 2 inches apart. Flatten each mound into a roughly 3-inch circle using the back of a spoon. Bake 5–7 minutes until golden and crisp at the edges. Let cool completely on the pan (they will harden as they cool). Reserve.
Rye croutons
- 2
Toast croutons
Preheat oven to 375°F (190°C) or use a skillet. Toss 2 cups rye bread cubes with 2 tablespoons melted butter or olive oil, 1 tsp garlic powder and 1 tsp salt until evenly coated. Spread on a baking sheet in a single layer and bake 10–12 minutes, tossing once, until golden and crisp. Alternatively, toast in a skillet over medium heat until browned. Cool and set aside.
Fried capers
- 3
Fry capers
Heat about 1/3 cup of the frying oil in a small skillet over medium-high heat until shimmering but not smoking. Pat the rinsed capers dry. Add capers to the hot oil in a single layer; they will sizzle and puff in 15–30 seconds. Fry 20–45 seconds until they are slightly darkened and crisp. Remove with a slotted spoon to paper towels to drain and sprinkle lightly with a pinch of salt. Reserve oil for another use or discard when cool.
Caesar dressing
- 4
Make dressing
In a bowl, whisk together 1 cup mayonnaise, 1 tsp anchovy paste (or 1/2 tsp seaweed powder/miso if vegan), 1 minced garlic clove, 2 tablespoons lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce (use vegan version if needed), 2 tablespoons grated Parmesan (or 2 tbsp nutritional yeast), 1 tsp salt and 1 tsp black pepper. Slowly whisk in 3 tablespoons extra-virgin olive oil until emulsified and slightly thickened. Taste and adjust lemon, salt or anchovy/umami to preference. Chill until ready to serve.
Assemble salad
- 5
Toss and plate
In a large bowl, combine 6 cups torn Romaine and 1 cup halved cherry tomatoes. Drizzle 1 tablespoon olive oil and a few tablespoons of Caesar dressing (start with 3–4 tablespoons) over the greens and gently toss until evenly coated; add more dressing to taste (about 1/2 cup total dressing used for entire salad). Add the rye croutons and toss once more.
- 6
Finish and serve
Divide the dressed salad among plates or one large serving bowl. Top each portion with 2 Parmesan crisps (break one into shards if desired), a scattering of fried capers (about 3/4 tablespoon per serving), and a grind of fresh black pepper. Serve immediately with extra dressing on the side.