Caesar Salad
This salad is so easy to make and rivals the restaurant version.
Simply add grilled chicken or salmon to make this an entree.
What You’ll Need to Make Caesar Salad
For the Croutons:
How to Make Croutons for Caesar Salad
Cut one bakery French baguette into 1-inch cubes. Arrange in a single layer on a baking sheet lined with parchment paper. Sprinkle with salt and freshly ground pepper or coarsely ground pepper. Sprinkle with shredded parmesan cheese. Dot with salted butter.
Using a toaster oven, toast until golden brown. About 4 minutes.
How to Make Caesar Salad
Wash & spin the salad. Arrange in a bowl or on plates.
How to Make Dressing for Caesar Salad
For the dressing, add all of the ingredients except the mayonnaise and lemon juice. Whisk. Then fold in the mayonnaise and mix. Add the lemon juice. Adjust seasonings to taste.
Ingredients
For the Dressing
- 1 large clove garlic
- 1 tsp Worcestershire Sauce
- 1 tsp Dijon Mustard
- 1 anchovy filet minced or 1 tsp anchovy paste
- 1/4 tsp salt
- 1/4 tsp coarse ground pepper or freshly ground pepper
- 1 cup mayonnaise
- 1 1/2 tbsp freshly squeezed lemon juice
For the Croutons
- 1 Bakery French Baguette cut into 3/4" cubes
For the Salad
- 1 head Romaine lettuce
Instructions
- Wash & Spin the salad. Arrange in a bowl or on plates
- For the dressing, add all of the ingredients except the mayonnaise and lemon juice. Whisk. Then fold in the mayonnaise and mix. Add the lemon juice. Adjust seasonings to taste.
- Cut one bakery French baguette into 1-inch cubes. Arrange in a single layer on a baking sheet lined with parchment paper. Sprinkle with salt and freshly ground pepper or coarsely ground pepper. Sprinkle with shredded parmesan cheese. Dot with salted butter. Toast until golden brown – about 4 minutes.
- To serve the salad, place salad on a plate. Top with salad dressing, croutons and shredded or shaved parmesan cheese. Add more fresh ground pepper to taste.
Nutrition Information Disclaimer
Ginny’s Recipe Collection provides nutritional breakdowns for informational purposes only. The data on this site has not been evaluated and approved by the Food and Drug Administration (FDA). The data is calculated using an online 3rd party nutritional calculator. Therefore these figures should be considered as estimates only. Online calculators may yield different results based on their own nutritional fact databases and algorithms they use. Furthermore, varying factors such as product types, adjustment of seasonings, natural variation in produce, and the manner in which they are processed may affect the final nutritional information. To get the most accurate analysis, please consult a registered dietician.
© Ginny's Recipe Collection
