caesar salad

The crowd-pleasing salad of crisp romaine leaves, crunchy croutons, and a little or a lot of anchovy, as you like.

The Best Caesar Salad Recipe

garlic, minced (about 2 teaspoons)

hearty bread,

Parmesan cheese

salt and black pepper

(15 milliliters) juice lemon

anchovies (see note)

(5 milliliters) Worcestershire sauce (see note)

(80 milliliters) canola oil

Adjust oven rack to middle position and preheat oven to 375°F (190°C). In a small bowl, combine 3 tablespoons (45ml) olive oil with minced garlic and whisk for 30 seconds. Transfer to a fine-mesh strainer set over a large bowl and press with the back of a spoon to extract as much oil as possible, leaving garlic behind. Reserve pressed garlic separately. Add bread cubes to garlic oil and toss to coat. Add 2 tablespoons Parmesan cheese, season to taste with salt and pepper, and toss again. Transfer to a rimmed baking sheet. Bake until croutons are pale golden brown and crisp, about 15 minutes. Remove from oven and toss with 2 more tablespoons Parmesan. Allow to cool.

While croutons bake, make the dressing. Combine egg yolk, lemon juice, anchovies, Worcestershire sauce, pressed garlic, and 1/4 cup Parmesan cheese in the bottom of a cup that just fits the head of an immersion blender or in the bottom of a food processor. With blender or processor running, slowly drizzle in canola oil until a smooth emulsion forms. Transfer mixture to a medium bowl. Whisking constantly, slowly drizzle in remaining 1/4 cup (60ml) extra-virgin olive oil. Season to taste generously with salt and pepper.

To serve, toss lettuce with a few tablespoons of dressing, adding more if desired. Once lettuce is coated, add half of remaining cheese and three-quarters of croutons and toss again. Transfer to a salad bowl and sprinkle with remaining cheese and croutons. Serve.

Caesar Salad

olive oil

bread

Kosher salt and fresh cracked pepper

Parmigiano-Reggiano

parsley

garlic

sherry vinegar

Dijon mustard

white anchovies

canola oil

leaves

Pecorino Romano cheese

anchovies,

For the croutons: Heat the olive oil over medium-high heat in saute or frying pan. Once it is hot but not smoking, add the bread pieces and stir until the bread has been evenly toasted and is golden brown. Season with salt and pepper. Place the croutons in a bowl with a lining of paper towel to drain the oil. Immediately toss the cheese into the croutons, followed by the parsley. Store at room temperature.

For the dressing: Combine the cheese, roasted garlic, vinegar, mustard, anchovies and egg yolk in a food processor. Blend until a smooth paste has been formed. If necessary, add 2 tablespoons water to ensure it is a smooth paste, and not clumpy. With the machine running, emulsify the oil into the paste in a steady stream. Add more water or vinegar as necessary, depending on how loose or acidic you prefer the dressing.

To finish the salad: Place the lettuce leaves onto a serving platter and drizzle the dressing on top. Season with salt and pepper. Using a peeler, shave large pieces of the Pecorino cheese over the lettuces, followed by the croutons and anchovies if using.

This recipe is delicious!  My first suggestion is to at least double the amount of croutons you make as you, or your husband, will likely eat most of them before dinner roles around.  I am pregnant, and raw egg yolks are a no no, so I cooked the egg yolk with a little water and fresh lemon juice on the stove over low heat stirring continuously until it thickened, like a custard.  It made the dressing a bit thicker than it would have been, but it tasted amazing and was pregnancy safe!  This will become a must-make for dinner parties to come!

This dressing is probably the best dressing I've ever had, and super easy to make. I'll be making it in bigger quantities to keep around the house for salads and to bring to work. The only reason it's not 5 stars is because of the croutons. They didn't really crisp up, and they retained a lot of oil despite doing everything I could to drain them. Maybe next time I will try baking them. 

This is by far our favorite Caesar salad - specifically the dressing. It is the bomb. I have made this many many times and it always turns out perfect. This is also the most requested Caesar dressing of my family members.

Excellent recipe and my go to for making Caesar salad.... every single time.  The only bummer is that I cannot freeze the dressing left overs.. however, it does mean salads for a few days afterwards which is fine by me.

Oh Gosh! All the members of my family are avid caesar salad lovers! I wanted something new as my old recipe was falling a bit flat with the family. This was partially due to a dressing comprised of raw garlic. I followed this recipe almost as written. I didn't have white anchovies just the usual ones so I used half the amount specified and I added more roasted garlic just cause I love it. Also added the juice of one small lemon which really balanced out the dressing. Now I just have to stop my youngest from dipping all those gorgeous croutons in it before dinner.

This is a wonderful recipe, especially the dressing!  I've made it three or four times now for my family of 6.  It makes a LOT of dressing, so be prepared to be putting it on everything for a few days.  If you like an extra kick, throw a raw clove of garlic in the food processor, too.  My children love eating the whole Romaine leaves with their hands.

I have tried so many Caesar recipes and this is by far my favorite! A total home run with this recipe! Like the reviewers below noted, I added the juice of half of a lemon. I also used half canola oil and half olive oil. Delicious!

Um I guess I should have read the review that sqeezed a half a lemon into this dressing, because I didn't and it tasted fishy.  Maybe it was the anchovies I used but I have to think the lemon cuts that taste.  Why would they leave such an important ingredient out???  Whoever wrote the recipe needs to revisit this page because I am willing to try again, next time with the lemon.  Advice....don't forget the lemon!!!!

This is without a doubt the best Caesar Salad I have ever had. So easy to make and absolutely delicious! My whole family loves it and it is now my go-to recipe for salads when company comes. Love the presentation suggestion! At first I was a little skeptical about how our friends would react to picking up the lettuce leaves but they really thought it was fun! Beautiful to present as well. If you make this salad stick to the recipe- especially the homemade croutons. Flawless recipe! I will definitely be trying more of Chef Zakarian's recipes. 

This is an excellent dressing. It is quick to make and is an absolute must as a dip on artichokes as well as using on hearts of romain. On the show he used lemon juice that is not in this recipe for some reason. I used two tablespoons and it was perfect. I think this dressing is perfectly balanced with the lemon, anchovies and Parmigiano-Reggiano cheese. The dijon and the sherry wine vinegar are musts here as well. (Everyone devoured all the croutons first, so make double or triple so you can have some for another salad.

https://www.foodnetwork.com/videos/chef-zakarians-caesar-salad-0196643

Iron Chef Zakarian shares his recipe for a simple, classic Caesar salad.

Chef Zakarian's Caesar Salad

Classic Caesar Salad with crisp homemade croutons and a light caesar salad dressing.&nbsp;

Caesar Salad Recipe

French Baguette (cut in half and thinly sliced (1/4" thick))

Tbsp extra virgin olive oil

tsp minced garlic (2 small cloves)

Tbsp grated parmesan cheese

garlic (minced (1 tsp))

tsp dijon mustard

Worcestershire sauce

lemon juice

tsp red wine vinegar

extra virgin olive oil

tsp sea salt (or

tsp black pepper (plus more to serve)

romaine lettuce ((or 2 small heads romaine))

parmesan cheese (shredded

Preheat oven to 350˚F. Cut the baguette in half lengthwise through the top of the baguette then slice diagonally into 1/4" thick pieces. Place the breads onto a baking sheet.

In a small bowl, combine 3 Tbsp extra virgin olive oil and 1 tsp of finely minced garlic. Drizzle the garlic oil over the croutons and sprinkle the top with 2 Tbsp grated parmesan cheese.

Toss until evenly coated. Spread in a single layer over the baking sheet and bake at 350˚F until light golden and crisp (10-12 minutes), or to desired crispness.

How to Make Croutons:

In a small bowl, whisk together garlic, dijon, Worcestershire, lemon juice and red wine vinegar.

Slowly drizzle in extra virgin olive oil while whisking constantly.

Whisk in 1/2 tsp salt and 1/8 tsp black pepper, or season to taste.

How to Make Caesar Salad Dressing:

Rinse, dry and chop or tear the romaine into bite-sized pieces. Place in a large serving bowl and sprinkle generously with shredded parmesan cheese and cooled croutons. Drizzle with caesar dressing and toss gently until lettuce is evenly coated.

How to Make Caesar Salad:

Make your own Outback Steakhouse Caesar Salad Dressing at home.&nbsp;

Outback Steakhouse Caesar Salad Dressing Recipe

mayonnaise

egg substitute

parmesan cheese

water

anchovy paste

sugar

pepper

salt

Combine all ingredients in a bowl. Beat with an electric mixer for about 1-2 minutes. Cover and chill for several hours.   This salad dressing stays fresh for about two weeks.
Special thanks to gnvdude for this recipe.

Recipe video above. This homemade Caesar Salad Dressing recipe will rival that of any great restaurant! Anchovy is key to proper flavour in the dressing - every self respecting restaurant uses it, so if you&#039;ve had Caesar Salad out and loved it, you&#039;ve eaten anchovies!Add chicken to make a meal, or serve it straight up the classic way.

Caesar Salad - with homemade Caesar Salad Dressing

mayonnaise ((Hellman's

garlic (, finely minced (use garlic press, if you can))

anchovy

cheese cheese

tsp salt

tsp Black pepper

white bread

garlic (,

eggs (, cooked

/ 1lb chicken breast

tsp EACH salt and pepper

Whizz all ingredients in food processor until smooth, starting with 3 tbsp milk.

Taste and adjust salt and pepper as desired, and use milk to get the dressing to the desired consistency. (Note 6)

Set aside for 20 minutes+ to allow flavours to develop.

Dressing

Place bacon into a cold skillet (no oil), then turn onto medium high. Cook until golden, turn, cook other side until golden. Remove onto paper towels, cool, then chop.

Bacon

Preheat oven to 180°C/350°F.

Toast bread in the toaster for 1 minute (or oven for 2 minutes each side) until surface is dried but not browned.,

Rub both sides of each piece of bread with the cut side of the garlic (Note 7).

Remove crust from bread (optional) and cut into cubes - around 1.5 cups. Drizzle with 1 - 2 tbsp olive oil, sprinkle with salt, then bake until golden, shaking the tray once. Sandwich bread will take around 7 minutes, sourdough and similar breads take 12 - 15 min.

Garlic Croutons

Place lettuce in bowl with 1/2 the Dressing. Toss well, taste, then decide if you want more Dressing.

Transfer to serving bowl. (Top with chicken and egg if using) Scatter over with bacon and croutons. Sprinkle with parmesan and serve!

Assemble

Eggs: Place the eggs in a saucepan and cover with water. Place over medium high heat and bring to simmer. Once the water is simmering, turn down to medium (gentle simmer) and cook for 3 min (for soft centres), 4 min for firm yolks and 6 min for hard boiled. Remove eggs, run under cold water for 15 sec then leave submerged in a bowl of cold tap water for 5 min. Peel then set aside. (Note 6)

Chicken: Either pound the chicken to about 1.2cm/ 1/2&quot; even thickness, or slice each breast in half horizontally. Sprinkle both sides with salt and pepper. Use bacon fat remaining in skillet. Cook first side for 5 min, turn then cook the other side for 2 min. Remove, cover loosely with foil and rest for 5 min. Cut into slices.

OPTIONAL EXTRAS - Chicken &amp; Egg

This Caesar salad recipe with homemade garlic croutons and a creamy Caesar dressing (with or without anchovies) makes an easy main or favorite side salad for a crowd. 

Caesar Salad With Garlic Croutons

sour cream

red wine vinegar

anchovies ((or anchovy paste))

garlic (, pressed)

Parmesan cheese (, grated)

black pepper

Tabasco sauce

garlic (, thinly sliced)

Italian flat leaf parsley (, minced)

romaine lettuce hearts (, rinsed and patted dry)

Parmesan cheese (,

kosher salt and black pepper (, to taste)

Caesar Salad with Garlic Croutons

Add all of the ingredients to a small glass canning jar with a fitted lid and shake well to combine. Or, add to a medium size bowl and whisk to combine.

For the Caesar Dressing

Preheat the oven to 375° F.

Place the bread cubes in a large bowl and set aside. Heat the olive oil and garlic in a small saucepan over medium heat until the garlic begins to turn golden and becomes fragrant, about 4-5 minutes. Be careful the garlic doesn’t burn or it will taste bitter. Strain or pick the garlic cloves out of the oil and discard or save for another use.

Drizzle the oil over the bread cubes and toss to coat. Scatter onto a rimmed baking sheet and bake for 10 minutes or until the bread cubes are golden, flipping the cubes occasionally.

Remove from the oven and add back to the bowl. Toss with the parsley and salt and pepper and set aside to cool. Store in an airtight container for up to 2 weeks.

For the Garlic Croutons

Chop or tear the romaine lettuce into bite-sized pieces and place in a large serving bowl. Drizzle with 1/3 cup of the Caesar dressing and toss to coat.

Sprinkle with half of the grated Parmesan cheese and 1 cup of the croutons and toss again.

Top with the rest of the grated Parmesan, Parmesan ribbons, and more croutons as desired. Season with kosher salt and pepper and serve.

For the Caesar Salad

This quickie Caesar dressing has the crucial ingredients that make a Caesar dressing so addictive-anchovies, garlic and a lot of lemon juice and zest-but skips the whisking and raw egg yolks. Slathered on romaine hearts and chunky grilled baguette, it's a unique grilled salad that is a winner on a hot summer day.

Grilled Caesar Salad with Shrimp

extra-virgin olive oil

anchovies packed in oil, finely minced

garlic, grated

Zest and juice of 2 lemons (about 2 tablespoons of zest and 1/3 cup juice)

Parmesan, finely grated (about 1 1/2 cups lightly packed)

Kosher salt

romaine hearts

baguette,

Chef Name: Food Network KitchenFull Recipe Name: Grilled Caesar Salad with ShrimpTalent Recipe: FNK Recipe: Food Network Kitchenâs Grilled Caesar Salad with Shrimp, as seen on Foodnetwork.comProject: Foodnetwork.com, SUMMER/APPETIZERS/PASTAShow Name: Food Network / Cooking Channel:

Whisk together the mayonnaise, 1/4 cup of the oil, the anchovies, garlic, lemon zest and juice and 1/2 teaspoon freshly ground black pepper in a mixing bowl. Add 1 cup of the Parmesan and stir to combine. Season to taste with salt and pepper.

Preheat a large grill pan or outdoor grill over high heat. Cut the romaine in quarters lengthwise, leaving some of the stem attached to each quarter. Brush the cut sides of the romaine with 1/4 cup of the Caesar dressing and place cut-side down on the grill. Grill until the first side is lightly charred, about 1 minute, then turn to the other cut side and cook until lightly charred, about 1 additional minute. Do not crowd the grill, leaving 1/2-inch of space between each quarter of romaine; grill in batches if needed.

Toss the shrimp with the remaining 1 tablespoon oil and sprinkle lightly with salt and pepper. Grill the shrimp until lightly charred in spots on both sides and just cooked through, 1 to 2 minutes per side. Transfer to a mixing bowl and toss with 1 tablespoon of the Caesar dressing.

Brush the inside of the baguette with 1/4 cup of the Caesar dressing and place cut-side down on the grill. Cook until lightly charred and warmed through, about 2 minutes. Cut each piece of baguette in half lengthwise and then crosswise so you have a total of 8 large breadsticks.

Divide the grilled romaine among 4 large plates. Scatter an equal amount of shrimp on each plate. Thin out the remaining dressing with 2 teaspoons water and drizzle over the grilled romaine and shrimp. Sprinkle with the remaining Parmesan and serve with the grilled bread.

Easy and delicious. My favorite Caesar salad dinner. 

We did it. every one liked it.. Watch the lemon, could become too much quick. Took one lemon to satisfy the recipe. Will do again.

My new “go to” Caesar dressing, recipe.  

Easy to throw together with minimal ingredients! I’ve been looking for a good and not-so time consuming Caesar dressing recipe and I found it!! AWESOME!

Never understood this fad of grilled lettuce.  Who in their right mind prefers flobby and warm lettuce leaves over chilled and crisp ones. Ridiculous.

A homemade Caesar dressing can either make or break a salad, and this one totally makes the deal.

Chicken Caesar Salad Recipe

eggs (coddled (directions below))

garlic (pressed)

anchovy filets

lemon

dry mustard

romaine lettuce

chicken breast)

cucumber

croutons

Try one of these methods for coddling eggs. 1) Separate the yolks from the whites and save the whites for another use. Place the egg yolks in a microwave safe dish and microwave on HIGH for about 12 seconds. Remove and whisk. Or, 2) Placing whole eggs in shell into warm water. Boil enough water in a pan to cover eggs completely. Immerse the eggs in the boiling water with a slotted spoon then remove from heat. Cover and let stand for 30 seconds, then plunge into cold water to prevent further cooking. Divide the yolks from the whites.

Place the eggs in a blender. Add the pressed garlic, anchovy filets or paste, lemon juice, Worcestershire sauce, dry mustard, salt and pepper to the blender. Blend on high until combined. Slowly drizzle the olive oil into the blender until the dressing is emulsified. Pour into a small jar and set aside or refrigerate until ready to use.

In a large bowl, add the romaine lettuce, chicken breast and cucumber. Add about 2/3 of the dressing and toss to coat. Add the croutons and Parmesan cheese, toss lightly and season with more salt and pepper to taste.

Kale Caesar Salad

Extra virgin olive oil

garlic,

red pepper

Parmigiano

anchovy fillets

kale, tough stems removed, cut into ribbons

Kale Caesar Salad for Anne Burrell's Cookbook, "Own Your Kitchen" 2013

Coat a large saute pan with olive oil. Toss in half the garlic and the crushed red pepper and bring the pan to medium heat. Cook the garlic until it becomes golden and very aromatic, 2 to 3 minutes. Remove the garlic and ditch it-it has fulfilled its garlic destiny. Toss in the bread cubes and cook, stirring frequently, until they are golden, crisp, and have absorbed all the oil, like little olive oil sponges. Remove from the heat and reserve. 

In the bowl of a food processor, combine the Parmigiano, lemon zest and juice, the remaining garlic, the Dijon, anchovies, and Worcestershire. Puree until the mixture is smooth, 15 to 20 seconds. With the machine running, add 1/4 to 1/3 cup olive oil through the feed tube. Let the processor continue to run for another 10 to 15 seconds. Taste and season with salt if needed. 

In a large bowl, toss the kale with the croutons and two-thirds of the dressing. Let the kale sit for 3 to 4 minutes to soften. Taste, add the remaining dressing, and adjust the seasoning if needed.

I’ve made this many times.   It’s absolutely delicious!!!   Anyone who tries it asks for the recipe.   

This recipe isn't bad, but it's not spectacular. The croutons are great, but the lemon is so strong that I'm losing the other flavors. 

The dressing was amazing! I will make this again! Oddly enough I have been watching Worst Cooks and the same night I made this kale dish, we were watching season 10, when i hear Anne say... "i don't like kale". Could have fooled me with this recipe... or maybe the dressing is that good you don't care that you are eating kale. 

Wow! Was so impressed with the dressing. It was the bees knees.  I would recommend adding the dressing (without the croutons) and massaging the kale for a couple of minutes to help tenderize, then add croutons.  I'm definitely going to make this again! 

I make this all the time! This salad is my absolute favorite! Very flavorful and easy to make!

Very good eggless caesar dressing. Tasty salad.

Garlic Lover's Roasted Garlic Caesar Salad, with roasted garlic in the dressing and a whole head of roasted garlic to go on each serving! The dressing is egg-free and it has capers in it!! I added a bit of raddichio to the romaine and served it with a big crostini to spread the luscious roasted garlic on. A super yummy entree salad!

roasted garlic caesar salad

capers

½ teaspoon freshly ground pepper

Italian Seasonings

Romaine,

½ head raddichio lettuce, chopped

Roast Garlic for Dressing: Cut ends of garlic heads off with a serrated knife exposing individual tips of garlic cloves. Place root-side down in a small baking dish and drizzle with 2 tablspoons oil over the exposed garlic clove ends. Cover with foil and transfer to the oven. Roast garlic until the garlic is soft and fragrant and starting to brown, 1 hour to 1 hour 25 minutes. Remove foil and allow garlic to cool.

Make Croutons: Lay baguette on a parchment lined baking sheet. Stir 1 tablespoon oil, Italian seasoning and salt in a small dish. Brush oil over the baguette slices. Bake until browned and crisp, 14 to 16 minutes. Cool.

While croutons cool, make dressing: Squeeze cloves from two heads of garlic into a blender or food processor and discard papery skins. Add roasted garlic oil from the baking dish, if there is any. Add the remaining ¼ cup oil, lemon juice, capers, anchovy paste, mustard and pepper and puree until smooth. Add grated Parmigiano-Reggiano and puree to combine.

Make Salad: Combine romaine, raddichio and grated Parmigiano or Asiago in a large salad bowl. Pour dressing over the salad and toss to combine. Mound onto 6 plates and serve each with three croutons and a head of garlic.

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