English Muffin Caesar Salad

Toasted and garlic-rubbed cubes of English muffins make delicious croutons for a classic Caesar salad.

  • Total Time:
  • Servings: 4

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  • 1/4 cup extra-virgin olive oil
  • 2 English muffins, cut into 1-inch cubes
  • 1 garlic clove, halved
  • 1 tablespoon fresh lemon juice
  • 1 large egg yolk
  • 1/2 teaspoon anchovy paste
  • Kosher salt
  • Freshly ground black pepper
  • 1 small head romaine lettuce, torn into pieces
  • 1/4 cup shaved Parmesan cheese

How to make this recipe

  1. In a large heavy skillet, heat 2 tablespoons of the oil over medium high heat until hot, the toast the English muffins in the oil, turning once, until golden, 3 to 4 minutes. Let the English muffins cool to warm, then rub the cut sides of the bread with the garlic clove.

  2. In a large bowl, whisk together the lemon juice, yolk, anchovy paste, 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk in the remaining 2 tablespoons oil until emulsified. Toss the dressing with the lettuce then toss with the English muffin cubes and the cheese. Serve.

Contributed By Photo © Ian Knauer Published August 2014

508111 recipes/english-muffin-caesar-salad 2015-02-24T02:41:56+00:00 Ian Knauer salads|4|fast|web-exclusive|weeknight-dinner|lunch august-2014 recipes,english-muffin-caesar-salad 508111

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