Easy Caesar Salad Recipe
This classic Caesar salad is a tried and true recipe that goes great alongside pasta or meat dishes or served alone with grilled chicken.
Servings: 4
Calories: 583kcal
Ingredients
Dressing
- ½ teaspoon minced garlic
- 1¼ teaspoons anchovy paste
- 1½ tablespoons fresh squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 cup olive oil mayonnaise
- 2 tablespoons olive oil
- ½ cup parmesan cheese, freshly grated
- ¼ teaspoon black pepper
- 1 pinch salt
Salad:
- 3 hearts of romaine lettuce
- ½ cup parmesan cheese, freshly grated
- 1 cup croutons
Instructions
- Cut off the base of the lettuce and pull apart all of the leaves. Wash thoroughly and allow them to dry.
- While your lettuce leaves are drying, combine the minced garlic, anchovy paste, lemon juice, mustard, and Worcestershire sauce in a medium bowl.
- Add the mayo and oil, and whisk until smooth. Add the cheese, pepper, and salt. Set aside.
- Cut the lettuce in bite-size pieces and combine it with parmesan cheese and croutons. Pour enough dressing over the salad mixture to evenly coat and toss.
- Serve immediately. Left over dressing can be stored in the fridge for up to one week.
Video
Notes
- Small mason jars are just the right size to make salad dressing and store any dressing leftovers in the fridge.
- This salad is best served right away; otherwise, the croutons will start to soften in the dressing.
- The dressing will keep for up to a week in the fridge. You can keep leftovers or prepare the dressing ahead of time.
Nutrition
Calories: 583kcal | Carbohydrates: 8g | Protein: 11g | Fat: 56g | Saturated Fat: 12g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 922mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2065IU | Vitamin C: 3mg | Calcium: 321mg | Iron: 1mg