Description
This classic Caesar Salad features crisp romaine lettuce, generously coated in a creamy, savory dressing. Each bite offers a delightful contrast of textures, from the fresh, cool crunch of the lettuce to the satisfying crispness of golden croutons. Shaved and grated Parmesan cheese adds a sharp, salty finish, complementing the rich, tangy notes of the dressing. This timeless salad is a versatile dish, perfect as a light meal or an elegant side.
Ingredients
- *For the Salad:*
- 2 heads romaine lettuce, washed, dried, and chopped
- 2 cups croutons, homemade or store-bought
- 1/2 cup Parmesan cheese, shaved or grated, plus extra for garnish
- Freshly ground black pepper, to taste
- *For the Creamy Caesar Dressing:*
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon anchovy paste (or 2 anchovy fillets, finely minced)
- 1/4 cup olive oil
- Salt, to taste
Instructions
- **Prepare the Dressing:** In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, Dijon mustard, Worcestershire sauce, and anchovy paste until well combined.
- **Emulsify:** Slowly drizzle in the olive oil while continuously whisking until the dressing is smooth and creamy. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
- **Assemble the Salad:** In a large mixing bowl, add the chopped romaine lettuce. Pour about half of the prepared dressing over the lettuce.
- **Toss:** Gently toss the lettuce with the dressing until all the leaves are lightly coated. Add more dressing if desired, ensuring not to overdress.
- **Finish and Serve:** Add the croutons and Parmesan cheese to the salad. Toss once more to distribute. Serve immediately, garnished with additional shaved Parmesan and freshly ground black pepper.
Notes
* For extra flavor, rub the salad bowl with a cut garlic clove before adding the lettuce.
* To make homemade croutons, cube day-old bread, toss with olive oil, garlic powder, salt, and pepper, then bake at 375F (190C) for 10-15 minutes until golden and crisp.
* For a heartier meal, add grilled chicken breast or shrimp to the salad.
* Store leftover dressing in an airtight container in the refrigerator for up to 3-4 days.
* Ensure romaine lettuce is thoroughly dry before dressing to prevent a watery salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
Nutrition
- Calories: 350
- Fat: 30g
- Carbohydrates: 15g
- Protein: 8g