Traditional Caesar Salad
Crisp, refreshing, and bursting with flavor, this Traditional Caesar Salad recipe is a timeless classic that elevates any meal. Featuring crunchy romaine lettuce, golden homemade croutons, and a creamy, tangy dressing made from scratch with anchovies, egg yolk, Dijon mustard, and freshly grated Parmesan, this salad strikes the perfect balance of savory and zesty. The dressing's rich, velvety texture is achieved through emulsification, giving it that restaurant-quality appeal. Ideal as a side dish or a light main course, this Caesar salad is ready in just 30 minutes and serves up to four people. Perfectly seasoned with the earthy notes of garlic and black pepper, this dish is finished with a sprinkle of Parmesan for an irresistible touch. Discover how this iconic salad transforms simple ingredients into a stunningly delicious masterpiece!
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Recipe Information
Ingredients
- 2 hearts Romaine lettuce
- 0.5 loaf Baguette
- 3 tablespoons Olive oil
- 1 clove Garlic, minced
- 3 pieces Anchovy fillets, finely chopped
- 1 large Egg yolk
- 1 teaspoon Dijon mustard
- 2 tablespoons Lemon juice, freshly squeezed
- 0.5 teaspoon Worcestershire sauce
- 0.5 cup Parmesan cheese, freshly grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 0.5 cup Vegetable oil
Instructions
Preheat your oven to 375°F (190°C).
Cut the baguette into bite-sized cubes to make croutons. In a large bowl, toss the cubes with 2 tablespoons of olive oil and a pinch of salt.
Spread the bread cubes evenly on a baking sheet and bake for 8–10 minutes or until golden and crispy. Set aside to cool.
Wash and dry the romaine lettuce hearts. Chop them into bite-sized pieces and place in a large salad bowl.
In a medium bowl, prepare the dressing by whisking together the minced garlic, chopped anchovy fillets, egg yolk, Dijon mustard, lemon juice, and Worcestershire sauce until smooth.
Slowly drizzle in the vegetable oil while whisking continuously to emulsify the dressing.
Stir in half of the grated Parmesan cheese, salt, and black pepper to taste.
Pour the dressing over the chopped romaine lettuce and toss gently to coat evenly.
Add the cooled croutons to the salad and toss again.
Serve the salad immediately, topped with the remaining Parmesan cheese and an additional sprinkle of black pepper if desired.
Nutrition Facts
Calories |
2520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.3 g | 248% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 72.2 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 5451 mg | 237% | |
| Total Carbohydrate | 127.8 g | 46% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 18.5 g | ||
| Protein | 88.3 g | 177% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1880 mg | 145% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2848 mg | 61% | |
*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.
