Caesar Salad

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Caesar Salad is a classic dish featuring layers of romaine lettuce, croutons, and plenty of Parmesan cheese. It bursts with flavor, blending salty, lemony-garlic notes and a hint of smokiness.

Prep Time30

Total Time30

Course: Dinner, Salad, Side Dish

Cuisine: American, Healthy

Keyword: caesar salad

Servings: servings

Author: Chelsea Lords

Cost: $6.72

Equipment

Blender

Ingredients

Caesar Salad

2 cups Croutons see note 1
2 heads romaine lettuce coarsely chopped,
Parmesan cheese freshly grated

Dressing

1/2 cup mayo
1/2 teaspoon anchovy paste see note 2
1/2 teaspoon finely minced garlic
1 tablespoon lemon juice
1 teaspoon Dijon-style mustard
1 teaspoon Worcestershire sauce
2 tablespoons olive oil
1/4 cup freshly grated Parmesan cheese see note 3
1/4 teaspoon freshly cracked pepper

Optional Toppings

3/4 pound boneless, skinless chicken breast cooked and chopped
4 slices thick-sliced bacon cooked and chopped
4 large eggs hard boiled

US - Metric

Instructions

Add all the dressing ingredients to a blender and process until smooth. Taste and adjust flavors to your preference, then season with salt. Cover the dressing and chill in the fridge for 15–20 minutes to let the flavors meld and intensify.
If adding chicken, bacon, or eggs, see Note 4.
Add washed and thoroughly dried chopped lettuce to a large bowl. Drizzle on dressing to personal preference and use tongs to toss well. Taste and add more dressing if desired. Top with crisp cooled croutons, any of the optional extras, and lots of Parmesan cheese. Serve immediately.

Notes

Note 1: To make homemade croutons, you'll need 4 cups cubed sourdough or French baguette, 2 tablespoons olive oil, 2 tablespoons melted unsalted butter, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, salt and pepper to taste.

If making homemade croutons, start here! Preheat the oven to 350℉ and adjust the rack to the center position. Cut baguette into 1-inch slices and then into 1/2-inch cubes. Place on a large lined sheet pan. Drizzle with olive oil, melted butter, Italian seasoning, garlic powder, and salt and pepper to taste (I add 1/8 teaspoon each). Toss to combine and bake until crisp and firm but not overly browned, about 12–15 minutes, flipping halfway through baking time. Remove from oven and let fully cool. They will continue to firm up as they cool. Taste and adjust, adding more salt if desired.

Note 2: Anchovy paste comes in a toothpaste-like tube that you'll usually find in the condiments aisle, canned fish aisle, or next to the tubes of tomato paste at the grocery store. If you omit the anchovy paste, you'll want to add quite a bit of salt to make up for it.

Note 3: If you use store-bought grated Parmesan, it's going to be a lot denser than freshly grated, so start with 3 tablespoons and add more from there.

Note 4: Follow the directions below to prepare optional toppings.

Chicken: Add leftover grilled chicken or store-bought rotisserie chicken. I prefer lemon-pepper-seasoned. Alternatively, cook about 3/4 pound of chicken breasts. Pat dry, cut in half horizontally, and pound for even thickness if needed. Drizzle with about 1/2 teaspoon olive oil per side, then season each side with salt, pepper, and lemon pepper to taste, about 1/4 teaspoon each. Cook on a grill or in a pan with olive oil and butter for 3–5 minutes per side, until juices run clear. Once done, tent with foil and let cool for 5–10 minutes before thinly slicing and adding to the salad.
Bacon: I love adding thick-sliced bacon to the salad—about 3–4 slices. Coarsely chop the bacon and add it to a large skillet without any oil or butter. Cook over medium-high heat, stirring occasionally, until golden brown. Use a slotted spoon to transfer it to a paper towel-lined plate to drain. Once cooled, add the bacon to the salad.
Eggs: Cook the eggs to your preference, then peel and halve them for the salad. To steam the eggs, add 1 inch of hot water to a large pot, place a steamer insert inside, and cover. Bring to a boil over high heat. Once boiling, add the eggs to the steamer basket, cover, and cook for 13 minutes. Meanwhile, fill a large bowl with cold water and about 12–15 ice cubes. After steaming, transfer the eggs directly to the ice water and let them cool for 15 minutes before peeling. Once cooled, gently tap the eggs to crack the shell, then peel under running cool water, starting at the wider end where there's usually an air pocket, making it easier to remove the shell.

Nutrition: The nutritional information does not include optional add-ins.

Storage: To maintain freshness, avoid mixing the dressing and croutons into the salad if you won’t eat it all at once. Only toss and add dressing to the portion you’ll be eating. You can prepare Caesar Salad dressing in advance; it stays fresh for 3–6 days in an airtight container in the fridge. Be sure to mix it well before using.

Nutrition