Caesar Salad with Homemade Dressing
Caesar Salad with Homemade Dressing is a salad that serves 6. Watching your figure? This pescatarian recipe has 204 calories, 8g of protein, and 16g of fat per serving. For 79 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 6 people were impressed by this recipe. It is brought to you by Foodnetwork. Head to the store and pick up parmesan, eggs, salad oil, and a few other things to make it today. From preparation to the plate, this recipe takes about 30 minutes. Not a lot of people really liked this American dish. With a spoonacular score of 20%, this dish is not so tremendous. Caesar Salad with Homemade Caesar Dressing and Croutons, Caesar Salad with Homemade Caesar Salad Dressing, and Homemade Caesar Salad Dressing are very similar to this recipe.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
2 boneless anchovy fillets, minced
2 eggs, coddled (if desired) then separated and yolks reserved (see Cook's Note)
1/4 French baguette
2 teaspoons fresh thyme leaves
2 cloves garlic, minced
Kosher salt and freshly cracked black pepper
2 tablespoons fresh lemon juice
3 tablespoons olive oil
1/3 cup grated Parmesan
1/2 cup shredded Parmesan
2 large heads romaine lettuce
1 cup olive oil, canola oil or equivalent light salad oil
2 to 3 dashes Worcestershire sauce
Equipment:
oven
mixing bowl
whisk
baking sheet
Cooking instruction summary:
Watch how to make this recipe. Preheat the oven to 375 degrees F. For the Caesar dressing: Beat the egg yolks in a large mixing bowl. Add the lemon juice, Worcestershire sauce, anchovy and garlic and whisk to combine. Slowly drizzle in the olive oil until the mixture emulsifies. Season with salt and pepper. Cover and refrigerate until ready for use. For the croutons: Cut the baguette on an angle to create thin, oval slices about 1/4-inch thick. On a large baking sheet, arrange the slices evenly. Brush the bread with olive oil and top with the Parmesan and thyme. Season with salt and pepper. Bake until the Parmesan is melted and the croutons are golden brown around the edges, 5 to 7 minutes. Remove from the oven and allow to cool. Store in an airtight container if not using immediately. For the salad: Core the romaine and trim the top 1/2 inch off the leaves. Fan the leaves out on a serving plate (or chop into 1/2-inch pieces if you prefer). Sprinkle the Parmesan over the lettuce and drizzle the dressing on top. Top with 2 to 3 croutons per plate and serve.
Step by step:
1. Watch how to make this recipe.
2. Preheat the oven to 375 degrees F.
3. For the Caesar dressing: Beat the egg yolks in a large mixing bowl.
4. Add the lemon juice, Worcestershire sauce, anchovy and garlic and whisk to combine. Slowly drizzle in the olive oil until the mixture emulsifies. Season with salt and pepper. Cover and refrigerate until ready for use.
For the croutons
1. Cut the baguette on an angle to create thin, oval slices about 1/4-inch thick. On a large baking sheet, arrange the slices evenly.
2. Brush the bread with olive oil and top with the Parmesan and thyme. Season with salt and pepper.
3. Bake until the Parmesan is melted and the croutons are golden brown around the edges, 5 to 7 minutes.
4. Remove from the oven and allow to cool. Store in an airtight container if not using immediately.
5. For the salad: Core the romaine and trim the top 1/2 inch off the leaves. Fan the leaves out on a serving plate (or chop into 1/2-inch pieces if you prefer). Sprinkle the Parmesan over the lettuce and drizzle the dressing on top. Top with 2 to 3 croutons per plate and serve.
Nutrition Information:
covered percent of daily need
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