Caesar Salad

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Add grilled shrimp or chicken to make this an entrée salad, or serve it with your favorite pasta toss. Egg yolks enrich and bind this tasty dressing. Be sure to look for pasteurized eggs since they are not cooked.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 205
  • Fat: 14.4g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 9.3g
  • Polyunsaturated fat: 1.9g
  • Protein: 6.5g
  • Carbohydrate: 13g
  • Fiber: 1.6g
  • Cholesterol: 76mg
  • Iron: 1.8mg
  • Sodium: 496mg
  • Calcium: 70mg

Ingredients

  • 5 tablespoons extra-virgin olive oil, divided
  • 4 cups (1-inch) cubed French bread (about 4 ounces)
  • 1 (2-ounce) can anchovy fillets, drained
  • 2 tablespoons grated fresh Parmigiano-Reggiano cheese
  • 2 tablespoons red wine vinegar
  • 2 large pasteurized egg yolks
  • 1 garlic clove
  • 6 cups torn romaine hearts
  • 1/4 teaspoon kosher salt

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Combine 1 tablespoon oil and bread in a large bowl, tossing to coat. Arrange bread in a single layer on a baking sheet; bake at 350° for 15 minutes or until golden. Cool.
  3. 3. Pat anchovy fillets dry with a paper towel. Combine fillets, cheese, and next 3 ingredients (through garlic) in a blender; process until smooth. With blender on, add remaining 1/4 cup oil, 1 tablespoon at a time; process until smooth. Combine croutons and lettuce in a large bowl. Drizzle lettuce and croutons evenly with dressing; toss to coat. Sprinkle salad mixture evenly with salt; toss to combine. Serve immediately.
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