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Crisp romaine lettuce and crunchy croutons tossed in a creamy, umami-rich dressing made from scratch. This classic Caesar salad is a timeless favorite, perfect as a lunch or a sophisticated side dish.
For 4 servings
Prepare the lettuce. Wash the romaine leaves thoroughly, then dry them completely using a salad spinner or by patting with paper towels. Chop or tear into bite-sized pieces. Place in a large salad bowl and chill in the refrigerator for at least 10 minutes while you prepare the dressing.
Create the dressing base. On a cutting board, sprinkle a little salt over the minced garlic. Use the flat side of a chef's knife to press and scrape the garlic into a smooth paste. Add the minced anchovy fillets and continue to mash until a cohesive paste forms.
Mix the dressing. In a medium bowl, combine the garlic-anchovy paste, egg yolk, Dijon mustard, lemon juice, and Worcestershire sauce. Whisk vigorously until the mixture is smooth and slightly frothy, about 30 seconds.
Emulsify the dressing. While whisking constantly, begin adding the olive oil one drop at a time. Once it starts to thicken, you can pour the remaining oil in a very thin, steady stream. Continue whisking until all the oil is incorporated and the dressing is thick and creamy.
Finish the dressing and assemble the salad. Stir 1/4 cup of the grated Parmesan cheese into the dressing, along with the salt and black pepper. Taste and adjust seasoning if needed. Remove the chilled lettuce from the fridge, pour about three-quarters of the dressing over it, and toss gently to coat. Add the croutons and the remaining 1/4 cup of Parmesan cheese, and toss briefly once more.
Serve immediately. Garnish with extra freshly ground black pepper and shaved Parmesan if desired.
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Crisp romaine lettuce and crunchy croutons tossed in a creamy, umami-rich dressing made from scratch. This classic Caesar salad is a timeless favorite, perfect as a lunch or a sophisticated side dish.
This american recipe takes 20 minutes to prepare and yields 4 servings. At 468.48 calories per serving with 17.57g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Add grilled chicken breast, shrimp, or salmon to turn this salad into a complete and satisfying main course.
Omit the anchovies and use a vegetarian Worcestershire sauce. For a vegan version, replace the egg yolk with vegan mayo, omit the Parmesan or use a plant-based alternative, and ensure your croutons are vegan.
Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the dressing for a little extra heat.
Substitute half or all of the romaine lettuce with chopped kale. Be sure to massage the kale with a little dressing first to soften the leaves.
Romaine lettuce is an excellent source of Vitamin A, crucial for vision and immune function, and Vitamin K, which is essential for blood clotting and bone health.
The dressing is made with extra virgin olive oil, which is high in monounsaturated fats. These fats can help reduce bad cholesterol levels and lower the risk of heart disease.
The Parmesan cheese and egg yolk contribute protein, which is vital for building and repairing tissues and maintaining muscle mass.
Garlic and lemon juice are packed with antioxidants that help protect the body against damage from free radicals and support overall cellular health.
It can be part of a healthy diet. The romaine lettuce is rich in vitamins, and the olive oil provides healthy monounsaturated fats. However, the dressing is high in calories and fat. For a healthier version, use the dressing sparingly and add lean protein like grilled chicken.
One serving of this homemade Caesar Salad contains approximately 380-450 calories, primarily from the olive oil, cheese, and croutons. The exact amount can vary based on portion size.
Yes. If you are concerned about using raw eggs, you can use a pasteurized egg, which is available in most supermarkets. Alternatively, you can use 1 tablespoon of mayonnaise as a substitute emulsifier for the egg yolk.
The dressing can be stored in an airtight container, like a jar, in the refrigerator for up to 3 days. The ingredients may separate, so be sure to shake or whisk it vigorously before using.
Absolutely. To make a vegetarian Caesar salad, simply omit the anchovy fillets and use a vegetarian Worcestershire sauce, as traditional versions contain anchovies. You can add a teaspoon of minced capers to replicate the salty, umami flavor.