Ceasar Salad & Dressing

About This Recipe:

All hail the Ceasar salad! Ceasar salads are probably the most popular salads at restaurants, and it’s easy to see why. The dressing is super creamy, salty, and cheesy, and the chunky croutons are just the cherry on top. To make the dressing a bit lighter, I only use 2 tbls of Parmesan and 1/3 cup of olive oil in the dressing. Most recipes call for quite a bit more, but feel free to adjust it however you’d like. This would make a great side dish, or main course with some grilled chicken or shrimp on top.


Ingredients (4 servings)

-2 romaine hearts, chopped
-1/4 cup shredded Parmesan cheese

-1 small baguette, cut into 1 inch pieces
-2 tbls grated Parmesan cheese
-1/2 tsp garlic powder
-Olive oil
-Salt & pepper

-4 anchovy filets
-1 garlic clove
-2 egg yolks
-1/2 lemon, juiced
-1 tsp Dijon mustard
-2 tbls grated Parmesan
-1/3 cup olive oil

Instructions (25 minutes)
1. Place the cubed bread on a baking sheet, and drizzle with olive oil. Toss with the Parmesan and garlic powder, and season with salt and pepper. Toast at 375 degrees F for 15 minutes.
2. While the croutons bake, in a small food processor add in the anchovy filets, garlic, and salt. Grind until the ingredients form a paste. Then add in the egg yolks, lemon juice, Dijon, Parmesan, and olive oil, and continue pulsing until the dressing forms.
3. Assemble the salad with the chopped romaine, dressing, croutons, and shredded Parmesan on top.

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