Caesar Salad a La York
Elevate your salad game with Caesar Salad a La York, a bold yet classic twist on everyone’s favorite Caesar. Featuring crisp romaine lettuce, golden homemade croutons, and a luxurious from-scratch dressing, this recipe strikes the perfect balance of simplicity and sophistication. The garlic-infused olive oil and optional anchovy fillets add a savory depth, while freshly squeezed lemon juice and Dijon mustard deliver a tangy brightness. Shaved Parmesan ties it all together, making every bite irresistibly creamy and flavorful. Ready in just 30 minutes, this crowd-pleasing salad is perfect as a lunch, starter, or side dish. Try it today and experience how homemade truly tastes better!
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Recipe Information
Ingredients
- 2 heads Romaine lettuce
- 1 cup Parmesan cheese (shaved or grated)
- 2 cups Crusty bread (e.g. sourdough or baguette)
- 5 tablespoons Olive oil
- 2 Garlic cloves (minced)
- 3 Anchovy fillets (optional)
- 2 Egg yolks
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
Instructions
Preheat your oven to 375°F (190°C). Cut the crusty bread into 1-inch cubes to make croutons.
Spread the bread cubes on a baking sheet and drizzle with 3 tablespoons of olive oil. Toss to coat evenly. Sprinkle with a pinch of salt and bake for 8–10 minutes, or until golden and crispy. Remove and let cool.
Wash and thoroughly dry the romaine lettuce. Tear the lettuce into bite-sized pieces and place in a large salad bowl.
In a small skillet on medium heat, sautée the minced garlic with 2 tablespoons of olive oil for 1–2 minutes, or until fragrant. Be careful not to burn the garlic. Set aside to cool.
In a medium mixing bowl, mash the anchovy fillets (if using) into a paste with a fork. Add the sautéd garlic, egg yolks, lemon juice, Dijon mustard, Worcestershire sauce, salt, and black pepper. Whisk until smooth.
Slowly drizzle in the remaining olive oil (about 2 tablespoons), whisking constantly to emulsify the dressing. Continue whisking until the dressing has a smooth and creamy consistency.
Pour the dressing over the romaine lettuce and gently toss to coat. Add the cooled croutons and half the Parmesan cheese, tossing again lightly.
Transfer the salad to serving plates and garnish with the remaining Parmesan cheese and additional freshly ground black pepper, if desired.
Serve immediately and enjoy your Caesar Salad a La York!
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 2230 mg | 97% | |
| Total Carbohydrate | 77.1 g | 28% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 6.0 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 518 mg | 40% | |
| Iron | 7.5 mg | 41% | |
| Potassium | 801 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
