Whole Leaf Caesar Salad Recipe

Name: Whole Leaf Caesar Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg yolk; 1 tablespoon Dijon mustard; 3 or 4 anchovy filets, minced; 1 tablespoon chopped garlic; 2 tablespoons balsamic vinegar; 1 1/2 teaspoons fresh lemon juice; Worcestershire sauce; 1 cup olive oil; 1 tablespoon warm water, if needed; 1/2 cup freshly grated Parmesan; 2 tablespoons unsalted butter; 3 cloves garlic, chopped; 1/2 loaf day-old bread, sliced into finger sized pieces; 6 tablespoons finely grated Parmesan; 2 heads romaine lettuce, outer leaves removed, or 3/4 pound romaine lettuce hearts; 3/4 cup dressing; 8 Parmesan croutons; 1 tablespoon freshly grated Parmesan

Servings: persons

1 egg yolk
1 tablespoon Dijon mustard
3 or 4 anchovy filets, minced
1 tablespoon chopped garlic
2 tablespoons balsamic vinegar
1 1/2 teaspoons fresh lemon juice
Worcestershire sauce
1 cup olive oil
1 tablespoon warm water, if needed
1/2 cup freshly grated Parmesan
2 tablespoons unsalted butter
3 cloves garlic, chopped
1/2 loaf day-old bread, sliced into finger sized pieces
6 tablespoons finely grated Parmesan
2 heads romaine lettuce, outer leaves removed, or 3/4 pound romaine lettuce hearts
3/4 cup dressing
8 Parmesan croutons
1 tablespoon freshly grated Parmesan

1
Place the egg yolk, mustard, anchovies, garlic, vinegar, lemon juice, and a dash of Worcestershire sauce in a blender.
2
Blend until pureed.
3
With the motor running, add the olive oil in a slow, steady stream until it is fully incorporated.
4
If the dressing stops moving in the blender, stop the machine, add the warm water and then continue until all the oil is added.
5
To finish, add the cheese and blend on low speed to incorporate.
6
In a large skillet over medium-high heat, melt the butter until it begins to foam.
7
Add the chopped garlic and cook for 1 minute.
8
Add the bread slices and mix to coat.
9
Toss bread occasionally so that both sides get toasted.
10
When the bread is golden brown, add the Parmesan and toss to coat.
11
Remove from the heat and allow to cool.
12
Put the whole romaine leaves in a work bowl.
13
Add enough of the dressing to coat the leaves and toss well.
14
Add the croutons and toss again to combine.
15
Sprinkle the Parmesan over all and serve.

1719

kcal

Calories

138

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 18 ingredients. The key ingredients include: 1 egg yolk, 1 tablespoon Dijon mustard, 3 or 4 anchovy filets, minced, 1 tablespoon chopped garlic, and more.

Yes, Whole Leaf 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.

Whole Leaf Caesar Salad

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