Almost Authentic Caesar Salad

Almost Authentic Caesar Salad

6
kholtzman 0

"I always hated gloppy Caesar dressings, so I came up with my own, which is very similar to the original one created in Tijuana in the 1920s. This quick and easy salad is a huge hit whenever I serve it, and it easy to prepare ahead of time. Just wait until the last minute to combine the lettuce, croutons, dressing, and cheese. The key is to use real grated Parmesan cheese, not the stuff in the can."
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Ingredients

30 m servings 243 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 961 mg
  • 38%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Arrange French bread cubes in a single layer on a baking sheet with a rim. Melt butter in a small saucepan over medium heat; cook and stir 1 clove garlic until fragrant, 1 to 2 minutes. Pour butter mixture over bread cubes; season with salt, black pepper, and parsley. Toss to coat.
  3. Bake in the preheated oven until lightly browned on the outside and crisp in the middle, 10 to 15 minutes.
  4. Whisk lemon juice, Dijon mustard, Worcestershire sauce, kosher salt, anchovy paste, 1 clove garlic, and black pepper together in a bowl. Slowly drizzle in canola oil, while whisking lemon mixture with opposite hand until emulsified.
  5. Combine romaine lettuce, Parmesan cheese, and half the dressing in a bowl; toss to coat. Add croutons and remaining dressing; toss to coat.

Footnotes

  • Cook's Note:
  • If lettuce is well coated with dressing before adding the croutons, don't add the remaining half. You should not overdress this salad.

Reviews

6
  1. 7 Ratings

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Most helpful positive review

This was great! I used 3 tbsp. of butter instead of 2, but that was my only change. I did feel that the dressing ended up a bit salty for me, so I will reduce the salt next time, but other than ...

Most helpful critical review

I made it exactly as written and I liked it but I didn't love it. Something in the flavor was off but I can't pinpoint it. Maybe too much dijon? I don't know. I also prefer a thicker caesar dres...

This was great! I used 3 tbsp. of butter instead of 2, but that was my only change. I did feel that the dressing ended up a bit salty for me, so I will reduce the salt next time, but other than ...

I made it exactly as written and I liked it but I didn't love it. Something in the flavor was off but I can't pinpoint it. Maybe too much dijon? I don't know. I also prefer a thicker caesar dres...

I made the dressing and it tasted almost like the Caesar dressing you get in a real Italian restaurant. My family enjoyed it. I did not have time to make the croutons so I just used store bough...

This recipe was the first recipe of this kind I've tried- Loved It! I had run out of my boyfriends favorite dressing, so I found this & made it- I made just the dressing because I was pressed fo...

Yummy!!!

Pretty darn good recipe for the caesar dressing. Slightly too lemony for my taste. I also just used some croutons I already had, didn't make the ones with garlic and oil.