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.
Servings: 6 servings
Calories: 76kcal
Ingredients
- 1 to 2 heads of Romaine hearts, cleaned and torn into bite-size pieces
- ¼ cup Homemade Caesar Dressing, or more to taste (See Tip 1)
- ¼ cup Homemade Croutons (See Tip 2
- 3 Tablespoons grated Parmesan cheese
- 2 Tablespoons Shaved Parmesan cheese
Instructions
- Place Romaine lettuce in a large bowl. Add enough dressing to coat the lettuce, and grated Parmesan cheese. Toss to combine.
- Transfer Caesar salad to a serving bowl. Add croutons and shaved Parmesan cheese.
- Serve immediately.
- Yield: 6 servings.
Video
Notes
- For the homemade Caesar dressing, add 1 ½ cups of mayonnaise, 3 cloves of garlic, minced, 2 ounce can of anchovy fillets, drained and rinsed, 6 tablespoons of freshly grated Parmesan cheese, 2 teaspoons of Worcestershire sauce, 2 teaspoons of Dijon mustard, 6 tablespoons of freshly squeezed lemon juice, ¼ teaspoon of Kosher salt, and ¼ teaspoon of black pepper to a blender. Blend until smooth. If desired, add 2 to 4 tablespoons of water to thin.
- For the homemade croutons, toss 5 cups of cubed day-old French bread with ¼ cup of olive oil, ¼ teaspoon of Kosher salt, and ¼ teaspoon of pepper. Bake at 350°F for 20 to 25 minutes or until golden brown.
Nutrition
Calories: 76kcal | Carbohydrates: 2g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 200mg | Potassium: 24mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 446IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 0.2mg
