Caesar Salad Recipe

Name: Caesar Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 garlic cloves; 1/8 teaspoon coarse salt; 1/4 pound rustic bread (half a small loaf), crusts removed, cut into 1/4-inch cubes; 1 anchovy fillet (optional); 1 tablespoon fresh lemon juice; 1/2 teaspoon Worcestershire sauce; 1/4 teaspoon Dijon mustard; 1/2 teaspoon freshly ground pepper; 2 tablespoons extra-virgin olive oil; 2 heads romaine lettuce (about 10 ounces each), outer leaves discarded, inner leaves cut into 1-inch-wide strips; 1/2 ounce Parmesan cheese, shaved

Servings: persons

2 garlic cloves
1/8 teaspoon coarse salt
1/4 pound rustic bread (half a small loaf), crusts removed, cut into 1/4-inch cubes
1 anchovy fillet (optional)
1 tablespoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Dijon mustard
1/2 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
2 heads romaine lettuce (about 10 ounces each), outer leaves discarded, inner leaves cut into 1-inch-wide strips
1/2 ounce Parmesan cheese, shaved

1
Preheat the oven to 350F.
2
In a medium bowl, mash 1 garlic clove with the salt to form a smooth paste.
3
Add the bread cubes, and toss to combine.
4
Spread the cubes in a single layer on a rimmed baking sheet.
5
Bake until crisp and golden brown, about 20 minutes, turning once.
6
Make the vinaigrette: In a small bowl, mince the remaining garlic clove with the anchovy, if using, to form a smooth paste.
7
Whisk in the lemon juice, Worcestershire sauce, mustard, and pepper.
8
Slowly whisk in the oil.
9
In a large serving bowl, toss the lettuce with the vinaigrette and reserved croutons.
10
Serve immediately, garnished with shaved Parmesan.
11
(Per serving)
12
Calories: 186
13
Fat: 10g
14
Cholesterol: 4mg
15
Carbohydrate: 19g
16
Sodium: 338mg
17
Protein: 7g
18
Fiber: 3g

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 garlic cloves, 1/8 teaspoon coarse salt, 1/4 pound rustic bread (half a small loaf), crusts removed, cut into 1/4-inch cubes, 1 anchovy fillet (optional), and more.

Yes, Caesar Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Caesar Salad

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