Description
A classic Caesar salad with a creamy dressing, perfect as a side or main dish.
Ingredients
Scale
- 1 head romaine lettuce, chopped
- 1 cup croutons
- 1/3 cup grated parmesan cheese
- Fresh lemon wedges for serving
- Black pepper, to taste
- 1 small garlic clove, finely grated
- 2–3 anchovy fillets, minced (or 1 teaspoon anchovy paste)
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 cup mayonnaise (or half mayo and half Greek yogurt)
- 2 tablespoons olive oil
- Salt, to taste (if needed)
Instructions
- Cube day-old bread, toss with olive oil, salt, pepper, and garlic powder, then bake at 375°F (190°C) for 10-15 minutes, stirring once. Cool to keep crunchy.
- Chop romaine into bite-sized pieces, and dry really well.
- In a bowl, whisk together garlic, anchovy, Dijon, lemon, Worcestershire, and mayonnaise. Stir in parmesan and drizzle in olive oil, whisk again and adjust seasoning.
- In a large bowl, add romaine and a few spoonfuls of dressing. Toss to coat, adding more dressing until it looks glossy but not heavy.
- With croutons, toss once more, and top with shaved parmesan, black pepper, and squeeze of lemon.
Notes
- For a lighter dressing, you can use half mayonnaise and half Greek yogurt.
- Make sure to dry the romaine well to avoid a soggy salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Fresh
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg