Caesar Salad

  • Total Time:
  • Servings: 4

Related Video

More Videos
How to Make Creamy Riced Potatoes


  • 1 1/2 cups baguette cubes (1/2 inch)
  • 2 teaspoons extra-virgin olive oil
  • 1/3 cup mayonnaise
  • 1 1/2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus 1/2 cup Parmigiano-Reggiano shavings (1 1/2 ounces), for tossing
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon water
  • 1/2 teaspoon Worcestershire sauce
  • 1 oil-packed anchovy fillet, drained
  • 1 small garlic clove
  • Kosher salt and freshly ground pepper
  • 3 hearts of romaine (about 12 ounces), cut into 1/2-inch pieces

How to make this recipe

  1. Preheat the oven to 350°. On a rimmed baking sheet, toss the baguette cubes with the olive oil until coated. Toast for about 8 minutes, until crisp. Let cool.

  2. In a mini food processor, combine the mayonnaise, grated cheese, lemon juice, water, Worcestershire sauce, anchovy and garlic and process until smooth. Season with salt and pepper.

  3. In a large bowl, toss the lettuce with the croutons, dressing and cheese shavings and serve.

Contributed By Photo © Fredrika StjÃrne Published November 2009

493990 recipes/caesar-salad-melissa-rubel-jacobson 2013-12-06T23:14:40+00:00 Melissa Rubel Jacobson thanksgiving|appetizers-starters|salads|4|basic-easy|fast|make-ahead|weeknight-dinner|lunch november-2009,ceasar salad,croutons,melissa rubel jacobson,green salad,classic salad,simple salad,romaine salad recipes,caesar-salad-melissa-rubel-jacobson 493990

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5