Caesar Salad
Recipe: #11426
December 07, 2013
Categories: Salads, Side Dishes, Cheese, Parmesan, Lettuce, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, July 4th, Labor Day, Mothers Day, Potluck, Romantic Dinner, Sunday Dinner, Thanksgiving, Oven Bake, more
"I found this recipe in a Wall Street Journal article about fish sauce. The recipe is by Andrea Nguyen. I haven't tried it yet, but it sounds great and a lot easier than making the classic Caesar dressing."
Ingredients
- FOR THE CROUTONS
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- FOR THE SALAD
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Nutritional
- Serving Size: 1 (446.7 g)
- Calories 336.3
- Total Fat - 24.2 g
- Saturated Fat - 4.7 g
- Cholesterol - 11.3 mg
- Sodium - 321.2 mg
- Total Carbohydrate - 23.9 g
- Dietary Fiber - 5 g
- Sugars - 8.6 g
- Protein - 9.5 g
- Calcium - 208.8 mg
- Iron - 2.3 mg
- Vitamin C - 13.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Croutons
Step 1
Preheat oven to 350 degrees. Trim the crust from the bread and cut into ½-inch cubes. Place bread cubes in a bowl, toss with oil and a sprinkling of kosher salt. Place on a baking sheet and bake, stirring midway, until crisp and golden, about 15 minutes. Cool before using or store up to 2 days in an airtight container.
Salad
Step 2
To make the dressing: In a small bowl, whisk together the garlic, ¼ teaspoon pepper, fish sauce, lemon juice and mustard. Adjust seasonings to taste.
Step 3
Whisk in mayonnaise. Drizzle in oil as you whisk to create an emulsion. Set aside, or refrigerate several hours.
Step 4
Place the romaine in a large bowl and sprinkle on about 6 tablespoons of cheese and some freshly cracked pepper. Use your hands or tongs to gently toss and coat leaves. Add most of the dressing and toss to coat well.
Step 5
Season with additional dressing,lemon juice, and/or pepper as desired. Divide among salad plates. Sprinkle the remaining cheese over the top and, if you like, additional pepper. Garnish with croutons.
Tips
No special items needed.