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    Home » Recipes » Salads

    Caesar Salad

    By Chula King · May 21, 2016 · Updated October 12, 2022 Leave a Comment

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    Caesar Salad with homemade dressing and freshly made croutons is a wonderful dish on its own or paired with any number of toppings or entrees.

    You probably think Caesar Salad is an Italian dish. But in fact it was invented in Tijuana, Mexico in the 1920’s. It’s a wonderful dish on its own or paired with any number of toppings or entrees. What makes a Caesar Salad truly great is an outstanding dressing and freshly made croutons, both of which are quick and easy to make.

    Caesar Salad

    There are a lot of different ways that one can make the dressing for a Caesar Salad. This particular one is a true winner with just the right amount of garlic and anchovies. In addition, because it uses mayonnaise which is already emulsified, one does not have to worry about the oil separating.

    Ingredients

    I used the following ingredients for the dressing: Garlic, mayonnaise, anchovy fillets, Parmesan cheese, Worcestershire sauce, Dijon mustard, lemon juice, and freshly ground black pepper. For the croutons, I used olive oil, garlic and day-old bread. I added a head of romaine lettuce for an incredible salad!

    Ingredients for Caesar Salad

    Making the Caesar Salad

    I used my blender to do most of the work in making the dressing. First I added the mayonnaise, anchovies that I had drained and rinsed, minced garlic, grated Parmesan cheese, Worcestershire sauce, Dijon mustard, lemon juice, and pepper to the blender. Then, I gave it a whirl. I tasted the dressing to see if it needed any salt. The dressing was perfect without any salt. That’s it! I transferred the dressing to a container, and refrigerated it for later use on the romaine.

    For the croutons, I heated some olive oil in a large skillet over medium heat. I cut a large clove of garlic into quarters, and added it to the hot oil. Then I cooked and stirred the garlic until it was brown and removed it from the pan. Next I added the bread cubes to the hot oil, and cooked them, turning frequently, until they were crunchy and lightly browned.

    Cooking croutons

    I placed the romaine, that I had cleaned and torn into bite-size pieces, in a large bowl. The, I tossed it with just enough dressing to lightly coat the lettuce. I served the Caesar Salad with shredded Parmesan cheese and croutons. Yum!

    Caesar Salad

    If you’d like to see some more Salad recipes, check out my Cucumber Dill Salad or Tomato, Onion, and Cucumber Salad.

    I hope you liked this recipe for Caesar Salad as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, enter your email address in the Subscribe box.

    Thank you so much for visiting Pudge Factor. I hope you’ll come back!

    Caesar Salad

    Caesar Salad

    You probably think Caesar Salad is an Italian dish. But in fact it was invented in Tijuana, Mexico in the 1920's. It's a wonderful dish on its own or paired with any number of toppings or entrees. What makes a Caesar Salad truly great is an outstanding dressing and freshly made croutons, both of which are quick and easy to make.
    5 from 2 votes
    Print Pin Rate
    Course: Salad
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 6 servings
    Calories: 311kcal
    Author: Chula King

    Ingredients

    Dressing

    • 3 cloves garlic minced
    • 1 ½ cups (12 ounces, 340 grams)mayonnaise
    • 2 ounce can anchovy fillets, drained and rinsed (See Note 1)
    • 6 Tablespoons (0.75 ounces, 21 grams) freshly grated Parmesan cheese
    • 2 teaspoons Worcestershire sauce
    • 2 teaspoons Dijon mustard
    • 3 Tablespoons freshly squeezed lemon juice
    • 2 Tablespoons water to thin if desired
    • Salt and freshly ground black pepper to taste

    Croutons

    • 4 cups day-old bread cubed
    • ¼ cup olive oil
    • 3 cloves garlic peeled and minced

    Salad

    • 1 head romaine lettuce cleaned and torn into bite-size pieces
    • Dressing
    • Croutons
    • 3 Tablespoons grated Parmesan cheese

    Instructions

    Dressing

    • Place all dressing ingredients in blender. Blend until smooth, about 10 seconds. Refrigerate until ready to use. Yield: 2 cups.

    Croutons

    • Heat oil in a large skillet over medium heat. Add quartered garlic to hot oil; cook and stir until browned. Remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Alternatively, heat olive oil and garlic in microwave for 1 minute. Allow to sit for several minutes. Add bread cubes to large bowl. Pour olive oil through strainer onto bread cubes; toss to evenly coat. Bake at 325° F for 25 to 30 minutes, or until lightly browned. Remove from oven; place on paper towel lined plate. Cool completely. Store in ziploc bag.

    Salad

    • Place lettuce in a large bowl. Toss with dressing, croutons and Parmesan cheese. Serve immediately. Yield: 6 servings.

    Chula's Expert Tips

    1. Can adjust the quantity of anchovies to taste.

    Nutrition

    Calories: 311kcal | Carbohydrates: 11g | Protein: 7g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 379mg | Potassium: 123mg | Sugar: 2g | Vitamin A: 485IU | Vitamin C: 4.3mg | Calcium: 130mg | Iron: 1.2mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

     

     

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    Filed Under: 4th of July, Cinco de Mayo, Labor Day, Salads

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