Caesar Salad Recipe

Name: Caesar Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp. garlic; 1 egg yolk; 2 anchovies; 1/4 tsp. Dijon mustard; 1 Tbsp. lemon juice; 1 c. olive oil; salt; cracked black pepper; 2 large heads romaine lettuce, washed, ribbed and patted dry; 3 oz. Parmigiana-Reggiano cheese; 12 oz. salad croutons; splash of Worcestershire

Servings: persons

1 tsp. garlic
1 egg yolk
2 anchovies
1/4 tsp. Dijon mustard
1 Tbsp. lemon juice
1 c. olive oil
salt
cracked black pepper
2 large heads romaine lettuce, washed, ribbed and patted dry
3 oz. Parmigiana-Reggiano cheese
12 oz. salad croutons
splash of Worcestershire

1
Rub the inside of a large wooden bowl with the garlic cloves. Remove the garlic cloves and finely chop. Add the egg yolks, remaining garlic, anchovies and mustard to the bowl. Whisk until all of the ingredients are incorporated. Whisk in the lemon juice. Slowly drizzle in the olive oil while whisking constantly. Whisk until all of the ingredients are incorporated.
2
Season the dressing with salt and pepper. Gently tear the lettuce into bite-size portions and add to the salad bowl. Using a handheld grater, grate the cheese into the bowl. Add the croutons. Toss the salad
3
completely and re-season if necessary. Serve the salad on cold salad plates. Yield: 6 to 8 servings.

662

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 12 ingredients. The key ingredients include: 1 tsp. garlic, 1 egg yolk, 2 anchovies, 1/4 tsp. Dijon mustard, 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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