Caesar Salad with Homemade Dressing Recipe

Name: Caesar Salad with Homemade Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs, coddled (if desired) then separated and yolks reserved; 2 tablespoons fresh lemon juice; 2 to 3 dashes Worcestershire sauce; 2 boneless anchovy fillets, minced; 2 cloves garlic, minced; 1 cup olive oil, canola oil or equivalent light salad oil; Kosher salt and freshly cracked black pepper; 1/4 French baguette; 3 tablespoons olive oil; 1/2 cup shredded Parmesan; 2 teaspoons fresh thyme leaves; Kosher salt and freshly cracked black pepper; 2 large heads romaine lettuce; 1/3 cup grated Parmesan; Cook's Note: To coddle eggs, place the eggs place into very warm water to warm the egg through, 3 to 4 minutes, then separate and reserve the yolks.

Servings: persons

2 eggs, coddled (if desired) then separated and yolks reserved
2 tablespoons fresh lemon juice
2 to 3 dashes Worcestershire sauce
2 boneless anchovy fillets, minced
2 cloves garlic, minced
1 cup olive oil, canola oil or equivalent light salad oil
Kosher salt and freshly cracked black pepper
1/4 French baguette
3 tablespoons olive oil
1/2 cup shredded Parmesan
2 teaspoons fresh thyme leaves
Kosher salt and freshly cracked black pepper
2 large heads romaine lettuce
1/3 cup grated Parmesan
Cook's Note: To coddle eggs, place the eggs place into very warm water to warm the egg through, 3 to 4 minutes, then separate and reserve the yolks.

1
Preheat the oven to 375 degrees F.
2
For the Caesar dressing: Beat the egg yolks in a large mixing bowl.
3
Add the lemon juice, Worcestershire sauce, anchovy and garlic and whisk to combine.
4
Slowly drizzle in the olive oil until the mixture emulsifies.
5
Season with salt and pepper.
6
Cover and refrigerate until ready for use.
7
For the croutons: Cut the baguette on an angle to create thin, oval slices about 1/4-inch thick.
8
On a large baking sheet, arrange the slices evenly.
9
Brush the bread with olive oil and top with the Parmesan and thyme.
10
Season with salt and pepper.
11
Bake until the Parmesan is melted and the croutons are golden brown around the edges, 5 to 7 minutes.
12
Remove from the oven and allow to cool.
13
Store in an airtight container if not using immediately.
14
For the salad: Core the romaine and trim the top 1/2 inch off the leaves.
15
Fan the leaves out on a serving plate (or chop into 1/2-inch pieces if you prefer).
16
Sprinkle the Parmesan over the lettuce and drizzle the dressing on top.
17
Top with 2 to 3 croutons per plate and serve.

845

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 15 ingredients. The key ingredients include: 2 eggs, coddled (if desired) then separated and yolks reserved, 2 tablespoons fresh lemon juice, 2 to 3 dashes Worcestershire sauce, 2 boneless anchovy fillets, minced, and more.

Yes, Caesar Salad with Homemade Dressing 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 with Homemade Dressing

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