Ceaser Salad

14 INGREDIENTS • 5 STEPS • 20MINS

Ceaser Salad

One of my fondest childhood memories is going to dinner at our family’s favorite restaurant. I always ordered Caesar Salad – the waiter would prepare it at our table-side and I thought that was the coolest thing ever! This is still my favorite salad to this day.
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One of my fondest childhood memories is going to dinner at our family’s favorite restaurant. I always ordered Caesar Salad – the waiter would prepare it at our table-side and I thought that was the coolest thing ever! This is still my favorite salad to this day.
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Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/

20MINS

Total Time

Ingredients

Servings
4
us / metric
French Bread
2 cups
French Bread
cut into cubes
Butter
1/2 stick
Butter, melted
Parmesan Cheese
4 Tbsp
Parmesan Cheese, grated
Garlic
1 clove
Garlic, minced
Anchovy Paste
1 tsp
Anchovy Paste
Sherry Vinegar
2 Tbsp
Sherry Vinegar
or Garlic vinegar
Egg
1
Egg, separated
yolk only
Dijon Mustard
1 Tbsp
Dijon Mustard
Canola Oil
4 Tbsp
Canola Oil
Romaine Lettuce
1 head
Romaine Lettuce, cut
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Parmesan Cheese
to taste
Parmesan Cheese, shaved
Ground Black Pepper
1 dash
Ground Black Pepper

Nutrition Per Serving

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Calories
346
Fat
29.0 g
Protein
7.3 g
Carbs
14.4 g
Love This Recipe?
author_avatar
Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/

Cooking Instructions

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step 1
For croutons, preheat oven to 400 degrees F (200 degrees C).
step 2
Toss the French Bread (2 cups) in Butter (1/2 stick) and add Salt (to taste) and Ground Black Pepper (to taste). Transfer to a cookie sheet and bake for 9 minutes.
step 3
For dressing, combine Parmesan Cheese (4 Tbsp), Garlic (1 clove), Anchovy Paste (1 tsp), Sherry Vinegar (2 Tbsp), Egg (1), Dijon Mustard (1 Tbsp).
step 4
Whisk all these ingredients together, slowly stream in the Canola Oil (4 Tbsp) and continue whisking until you get the consistency that you like. I tend to like the dressing super thick so I don't use much oil.
step 5
Toss in Romaine Lettuce (1 head) with the dressing. Garnish with croutons, Parmesan Cheese (to taste) and Ground Black Pepper (1 dash).
step 5 Toss in Romaine Lettuce (1 head) with the dressing. Garnish with croutons, Parmesan Cheese (to taste) and Ground Black Pepper (1 dash).

Tags

American
Lunch
Shellfish-Free
Kid-Friendly
Dinner
Quick & Easy
Salad
Vegetables
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