In our book, the Caesar salad is up there with the salad greats. Creamy yet light with a punch of umami, the flavors of a Caesar salad are altogether distinct and signature. We love incorporating it into other dishes (we’re looking at you, chicken Caesar wraps), but when we’re serving up a steak dinner or are hungry for a simple, easy side, we go with this classic recipe every time. Read on for everything you need to know:
What is a caesar salad?
Before we get into the recipe, let’s talk a bit about this iconic salad’s history. Though we often associate Caesar salad with the Roman emperor, it was actually created by an Italian restaurateur named Caesar Cardini while living in Mexico.Like many now iconic recipes, the Caesar salad was created out of desperation. During a very busy dinner rush, Cardini threw together a salad with what he had left in the kitchen which was Parmesan cheese, olive oil, anchovies, and garlic. Thus, the classic Caesar was born!
This recipe has all of the things that were in the original, but with the addition of homemade croutons. PS: We recommend using a crusty bread like a sourdough, or even a rye could add a fun twist.
The dressing.
The classic Caesar dressing is made from anchovy filets, garlic, egg yolks, fresh lemon juice, and olive oil. Don’t be scared off by the anchovies—they give the dressing its distinct, well-known flavor. But, if you really aren’t a fan, you can leave them out.
Made this recipe? Let us know how it came out in the comments below!
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For croutons
- 2 c.
diced or torn bread
- 2 tbsp.
olive oil
-
Kosher salt
For dressing
- 3
oil-packed anchovy fillets, drained and minced (optional)
- 2
cloves garlic, minced
- 2
large egg yolks
-
Juice of 1/2 lemon
- 1/2 c.
olive oil
For salad
- 2
large heads romaine lettuce, torn into large pieces
- 1/4 c.
shaved Parmesan
-
Freshly cracked black pepper
- Nutrition Information
- Per Serving (Serves 4)
- Calories499 Fat41 gSaturated fat7 gTrans fat0 gCholesterol101 mgSodium1114 mgCarbohydrates16 gFiber10 gSugar6 gProtein13 gVitamin D1 mcgCalcium294 mgIron5 mgPotassium1069 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions
-
- Step 1Preheat oven to 375°. Toss bread with oil and spread in a single layer on a large baking sheet. Bake until golden and crisp, 10 to 12 minutes.
- Step 2Make dressing: In a medium bowl, whisk together anchovies, garlic, egg yolks, and lemon juice. Slowly begin adding the olive oil, whisking constantly, until all olive oil is incorporated.
- Step 3Assemble salad: In a large bowl, toss lettuce with dressing until coated. Add croutons and shaved parmesan and toss until just combined. Season with black pepper and serve.
Lena Abraham
Contributor
Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.
,
, ,High-Fiber,Low-Carb
, Lena AbrahamContributorLena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the
, http://www.edamam.com/ontologies/edamam.owl#recipe_e69d27b2a44074f93cfaf5c9e3760aa0
, 4
, High-Fiber,Low-Carb
, Sugar-Conscious,Pescatarian,Mediterranean,Peanut-Free,Tree-Nut-Free,Soy-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Sulfite-Free,Kosher,Immuno-Supportive
, Sulfites
, Ingredients:
- 2 c. diced or torn bread
- 2 tbsp. olive oil
- Kosher salt
- 3 oil-packed anchovy fillets, drained and minced (optional)
- 2 cloves garlic, minced
- 2 large egg yolks
- Juice of 1/2 lemon
- 1/2 c. olive oil
- 1 large head romaine lettuce, torn into large pieces
- 1/4 c. shaved Parmesan
- Freshly cracked black pepper
,
, In our book, the Caesar salad is up there with the salad greats. Creamy yet light with a punch of umami, the flavors of a Caesar salad are altogether distinct and signature. We love incorporating it into other dishes (we’re looking at you, chicken Caesar wraps), but when we’re serving up a steak dinner or are hungry for a simple, easy side, we go with this classic recipe every time. Read on for everything you need to know:What is a caesar salad?Before we get into the recipe, let’s talk a bit about this iconic salad’s history. Though we often associate Caesar salad with the Roman emperor, it was actually created by an Italian restaurateur named Caesar Cardini while living in Mexico.Like many now iconic recipes, the Caesar salad was created out of desperation. During a very busy dinner rush, Cardini threw together a salad with what he had left in the kitchen which was Parmesan cheese, olive oil, anchovies, and garlic. Thus, the classic Caesar was born!This recipe has all of the things that were in the original, but with the addition of homemade croutons. PS: We recommend using a crusty bread like a sourdough, or even a rye could add a fun twist.The dressing. The classic Caesar dressing is made from anchovy filets, garlic, egg yolks, fresh lemon juice, and olive oil. Don’t be scared off by the anchovies—they give the dressing its distinct, well-known flavor. But, if you really aren’t a fan, you can leave them out. Made this recipe? Let us know how it came out in the comments below!Advertisement – Continue Reading BelowFor croutons2 c. diced or torn bread2 tbsp. olive oilKosher saltFor dressing3 oil-packed anchovy fillets, drained and minced (optional)2 cloves garlic, minced2 large egg yolksJuice of 1/2 lemon1/2 c. olive oilFor salad2 large heads romaine lettuce, torn into large pieces1/4 c. shaved ParmesanFreshly cracked black pepperNutrition InformationPer Serving (Serves 4)Calories499 Fat41 gSaturated fat7 gTrans fat0 gCholesterol101 mgSodium1114 mgCarbohydrates16 gFiber10 gSugar6 gProtein13 gVitamin D1 mcgCalcium294 mgIron5 mgPotassium1069 mgNote: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered byDirectionsStep 1Preheat oven to 375°. Toss bread with oil and spread in a single layer on a large baking sheet. Bake until golden and crisp, 10 to 12 minutes.Step 2Make dressing: In a medium bowl, whisk together anchovies, garlic, egg yolks, and lemon juice. Slowly begin adding the olive oil, whisking constantly, until all olive oil is incorporated. Step 3Assemble salad: In a large bowl, toss lettuce with dressing until coated. Add croutons and shaved parmesan and toss until just combined. Season with black pepper and serve.Parker feierbachLena AbrahamContributorLena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.
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