Caesar Salad

5 from 2 votes

Caesar Salad perfection starts with romaine, lots of Parmesan, and crunchy croutons—all tossed in the dreamiest, creamiest dressing. Shop the recipe here.

Prep Time30

Total Time30

Course: Dinner, Salad, Side Dish

Cuisine: American, Healthy

Keyword: caesar salad

Servings: servings

Author: Chelsea Lords

Cost: $6.72

Equipment

Blender

Ingredients

Caesar Salad

2 cups croutons
2 heads romaine lettuce coarsely chopped
Parmesan cheese shave with a veggie peeler for larger pieces.

Dressing

1/2 cup mayo
1/2 teaspoon anchovy paste see note 1
1/2 teaspoon finely minced garlic
1 tablespoon lemon juice
1 teaspoon Dijon-style mustard
1 teaspoon Worcestershire sauce
2 tablespoons olive oil
1/4 cup freshly grated Parmesan cheese see note 2
1/4 teaspoon pepper

Optional Toppings

3/4 pound boneless, skinless chicken breast cooked and chopped
4 slices thick-sliced bacon cooked and chopped
4 large eggs hard boiled

US - Metric

Instructions

Blend all dressing ingredients until smooth. Taste and adjust seasoning. Add salt if needed. Chill in the fridge for 15–20 minutes to let the flavors develop.
If using chicken, bacon, or eggs, see note 3 for how to prepare.
Add washed and thoroughly dried chopped lettuce to a large bowl. Drizzle on dressing to personal preference and use tongs to toss well. Taste and add more dressing if desired. Top with crisp cooled croutons, any of the optional extras, and lots of Parmesan. Serve immediately.

Video

Notes

Note 1: Look for it in a tube in the condiments or canned fish aisle. If skipping, dressing won’t have as much depth. Add more salt to balance the flavor.

Note 2: Grab a block of Parm, grate it with a microplane, and measure for the correct amount. If using pre-grated, start with 3 tablespoons—it’s more compact.

Note 3: Toppings

Chicken: Use leftover grilled or rotisserie chicken. Or cook 3/4 lb chicken breast: halve, pound evenly, season with olive oil, salt, pepper, and lemon pepper. Sear 3–5 minutes per side until juices run clear. Rest 5–10 minutes, then slice.
Bacon: Chop and cook 3–4 slices of thick-cut bacon in a skillet until crisp. Drain on paper towels before adding to the salad. Otherwise, use microwave bacon.
Eggs: To steam, boil 1 inch of water in a pot with a steamer insert. Add eggs, cover, and steam 13 minutes. Transfer to ice water for 15 minutes before peeling.

Nutrition Note: The nutritional information does not include optional add-ins.

Storage: Dressed salad is best eaten right away. Store dressing, salad, and croutons separately and assemble when ready to eat. Keep extra dressing in the fridge for 3–6 days and stir before using.

Nutrition