Caesar Salad

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"A recipe I made using leftover grilled beef recently and really enjoyed"

Original is 4 servings


  • Serving Size: 1 (294.4 g)
  • Calories 672.4
  • Total Fat - 62.2 g
  • Saturated Fat - 18.6 g
  • Cholesterol - 56.5 mg
  • Sodium - 518.8 mg
  • Total Carbohydrate - 20.5 g
  • Dietary Fiber - 5.2 g
  • Sugars - 3.8 g
  • Protein - 12.3 g
  • Calcium - 379.8 mg
  • Iron - 3.4 mg
  • Vitamin C - 11.1 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

To make the Caesar dressing: in a medium bowl, whisk together the egg yolks and the olive oil.

Step 2

In a food processor or blender, combine the chopped garlic, the anchovies, lemon juice, Tabasco, Worcestershire, Dijon and the extra virgin olive oil and purée.

Step 3

Whisk the purée mixture into the egg yolk and olive oil mixture. Add the salt and pepper to taste.

Step 4

To prepare the salad: Preheat the oven to 350 degrees.

Step 5

To make the garlic croutons: In a small bowl, combine the cubed bread, the Parmesan cheese, garlic, salt, white pepper, paprika, and the oregano.

Step 6

Place the melted butter in a medium bowl and toss the seasoned cubed bread into the butter.

Step 7

Spread the bread cubes out onto a cookie sheet and bake in the oven for 10 to 15 minutes or until the bread crumbs become golden brown.

Step 8

To assemble the salad: In a large salad bowl, toss the hearts of romaine and the caesar dressing. Top with the garlic croutons, the Parmesan cheese, and the shaved Parmigiano-Reggiano. Serve immediately.

Step 9

To make into an entree salad: add grilled chicken or grilled shrimp or grilled beef. Serve


No special items needed.

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