Lunch or Dinner
Caesar Salad
The original recipe was shared with us by Nirlange, our maid of honor!
calories
g of fiber
g of added sugar
g of protein
Yield
Serving Size
Prep Time
-
Cook time
-
Total time
-
SUPPLIES
Chopping Knife
Cutting Board
Large Mixing Bowl
Baking Sheet
Small Mixing Bowl
Whisk
Tongs
INGREDIENTS
For the Croutons:
For the Dressing and Salad:
DIRECTIONS
1
CROUTONS: Preheat oven to 375°F (190°C).
2
CROUTONS: Cut the bread into ½- to ¾-inch cubes.
3
CROUTONS: In a large bowl, toss the bread cubes with olive oil, garlic, salt, pepper, and herbs if using.
4
CROUTONS: Spread on a baking sheet (or two) in a single layer.
5
CROUTONS: Bake for 15–20 minutes, tossing halfway, until golden and crisp.
6
CROUTONS: If using Parmesan, sprinkle it over the croutons during the last 5 minutes of baking.
7
CROUTONS: Let cool completely before using.
8
DRESSING: In a bowl, whisk together:
• Garlic
• Dijon mustard
• Worcestershire sauce
• Lemon juice
9
DRESSING: Add mayo and slowly whisk until smooth.
10
DRESSING: Drizzle in olive oil while whisking.
11
DRESSING: Fold in parmesan cheese.
12
DRESSING: Season with salt and freshly ground black pepper to taste.
13
SALAD: Place chopped romaine in a large serving bowl.
14
SALAD: Add croutons and toss lightly.
15
SALAD: Drizzle with dressing (start with 1½ cups, add more to taste).
16
SALAD: Toss everything together until evenly coated.
17
SALAD: Top with shaved or grated Parmesan just before serving.
NOTES
This is the link to the recipe I referenced to curate this version. I mostly tweak the ingredients and simplify the directions.