Easy Caesar Salad Recipe
Description
This Easy Caesar Salad is the perfect side dish for any weeknight meal. It's creamy, cheesy, and salty with great crunch. This easy version comes together in about 15 minutes and tastes restaurant-quality every time (thanks to a from-scratch dressing!).
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Ingredients
Caesar Dressing
- 3 oil-packed anchovies, or 1 teaspoon anchovy paste
- 2 large egg yolks
- 1½ teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- kosher salt and black pepper
- 1 lemon, zested and juiced
- 1 medium garlic clove, grated
- ½ cup mild extra-virgin olive oil
- ¼ cup grated Parmesan
Croutons and Salad
- ½ pound (8 ounces) whole-grain bakery bread, torn into 1-inch pieces
- 2 tablespoons extra-virgin olive oil
- Kosher salt and black pepper
- 2 (5-ounce) containers Little Gem lettuce, leaves separated, (about 8 cups) or 2 head hearts of romaine
Instructions
Caesar Dressing
- Mince 3 anchovies, then using the side of a chefs knife, mash into a paste.
- Set a medium bowl on a damp kitchen rag or towel to hold it steady. Add pasted anchovies, 2 yolks, 1½ teaspoons Dijon, 1 teaspoon Worcestershire, ½ teaspoon each kosher salt and black pepper, and ½ teaspoon lemon zest. Grate in 1 clove garlic and whisk together until smooth.
- While whisking constantly and slowly stream in ½ cup oil, starting drop by drop at first, then eventually by a very thin stream until all of the oil is emulsified. If the mixture ever starts to break, stop adding oil and whisk vigorously to bring back together before adding more oil.
- Add 3 tablespoons lemon juice, a tablespoon at a time, whisking after each addition. Whisk in ¼ cup Parmesan and season with additional pepper to taste.
Croutons and Salad
- Heat oven 350ºF (177ºC). Toss ½ pound bread cubes and 2 tablespoons oil to coat on a large baking sheet; season with ½ teaspoon kosher salt and ½ teaspoon pepper. Spread bread cubes into an even layer.
- Toast croutons until deeply golden brown, crispy on the outside and slightly chewy on the inside, 15–20 minutes, tossing occasionally. Let cool completely.
- In a large bowl, toss 10 ounces lettuce with a heavy drizzle of Caesar dressing; season lightly with salt and pepper.
- Sprinkle croutons over top and season with cracked pepper; serve immediately with more dressing on the side.
Notes
If you can’t find little gem lettuce, substitute with a big head of romaine.
Store this salad in the fridge for up to a day. If you want to store longer, then keep the components separate and toss them all together right before serving.
Caesar dressing can be stored in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1/4 recipeCalories: 312kcalCarbohydrates: 29gProtein: 7gFat: 18gSaturated Fat: 3gCholesterol: 60mgSodium: 475mgFiber: 7gSugar: 6g
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