Ceasar Salad
Who doesn't love a big giant Caesar Salad? This Caesar Salad recipe is easy to make with a simple delicious dressing.
Servings: 4 servings
Calories: 301kcal
Ingredients
Homemade Croutons
- 4 cups cubed French Bread
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
Caesar Salad Dressing
- 2 cloves garlic finely minced
- 1/2 tablespoon anchovy paste
- 2 egg yolks (if you are nervous about raw eggs, please see these notes)
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 1/2 tablespoons lemon juice
- 1/4 cup olive oil
- 1/2 cup Parmesan cheese finely grated
Salad
- 2 medium heads of Romaine lettuce chopped to bite size pieces
- more Parmesan cut with a vegetable peeler for topping
Instructions
To Make Croutons
- Preheat your oven to 350 degrees. Line a baking sheet with parcment paper and set aside.
- In a small measuring cup, whisk together the olive oil, garlic powder, and salt. Toss with the bread cubes in a large bowl.
- Transfer to the preapred baking sheet and bake for 12 to 15 minutes, tossing them once during baking. Bake until they are golden brown.
To Make Dressing
- In a small bowl, combine the garlic and anchovy paste. Whisk in egg yolks, salt, black pepper, and lemon juice. Starting a little at a time, whisk in the olive oil. Please see my notes in the post about why adding the olive oil slowly is important. Finally, whisk in the grated Parmesan cheese.
- Taste the dressing and add more salt, pepper, or lemon juice to taste.
To Make Salad
- Toss with Romaine lettuce in a large salad bowl. Top with croutons and more Parmesan.
Nutrition
Calories: 301kcal | Carbohydrates: 19g | Protein: 9g | Fat: 24g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 74mg | Sodium: 854mg | Potassium: 53mg | Fiber: 1g