Classic Caesar Salad
85
- Prep Time15 min
- Total Time18 min
- Makes4 to 6 Servings
Master this triple-tested classic caesar salad recipe with homemade dressing and discover our tasty vegetarian version, too.
Ingredients
4 slices white bread
3 tbsp butter
2 garlic cloves
3 anchovy fillets, or 1 tsp anchovy paste
2 tbsp (30 mL) freshly squeezed lemon juice
1 tsp Dijon or 1/4 tsp dry mustard
1/2 tsp Worcestershire sauce
1/4 tsp salt
1/4 tsp fresh-ground black pepper
1/3 cup olive oil
2 tbsp mayonnaise, or 1 egg*
1/2 cup freshly grated parmesan
1 large head romaine lettuce, or 2 hearts
4 to 5 slices cooked bacon, crumbled (optional)
Instructions
For croutons, trim and discard crusts from bread. Cut bread into 1/2 inch (1 cm) cubes. Heat butter in a frying pan over medium heat. Add bread, tossing to coat. Stir and turn until golden, 3-5 minutes. If the bread is browning too quickly, reduce heat. Turn onto paper towels.
For dressing, finely chop garlic and anchovies and place in a large bowl. If using a garlic press, push anchovies through the press as well. Squeeze in 2 tbsp juice from lemon. Add Dijon, Worcestershire sauce, salt and pepper. Whisk to mix.
Gradually whisk oil into mixture, pouring very slowly. This will create an emulsified result. Then whisk in mayo or egg.
Grate in about half of the Parmesan. Then whisk or stir cheese into dressing. (If using mayo, dressing will keep well, covered and refrigerated, up to 3 days.)
Slice or tear lettuce into pieces and add to dressing. Sprinkle with bacon and remaining Parmesan. Toss until evenly coated and sea with croutons. Serve with lemon wedges for those like a more tangy dressing.
Nutrition (per serving)
Calories 292, Protein 6g, Carbohydrates 14g, Fat 24g, Fibre 3g, Sodium 461mg.
Make it a main:
Make it a main by adding strips of barbecued chicken or steak.
Make it vegetarian:
Create a vegetarian version by using capers instead of anchovies, and roasted red pepper instead of bacon.
Make it Mediterranean:
Give it a Mediterranean twist with finely chopped olives and sun-dried tomatoes.
*Children, pregnant people, and elderly and immunocompromised persons should avoid raw eggs.
