Caesar Salad

4 Reviews
ADD YOUR REVIEW
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
6 servings (serving size: 1 cup)
July 2009
RECIPE BY Cooking Light

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.

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

Nutritional Information

  • Calories 205
  • Fat 14.4g
  • Satfat 2.6g
  • Monofat 9.3g
  • Polyfat 1.9g
  • Protein 6.5g
  • Carbohydrate 13g
  • Fiber 1.6g
  • Cholesterol 76mg
  • Iron 1.8mg
  • Sodium 496mg
  • Calcium 70mg

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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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Ratings & Reviews

Saecca's Review

Saecca
September 01, 2009
I always was scared of Caesar salad because I thought it was a fat-laden meal that just doesn't fit into my diet. However, this dressing is amazing, lower fat, and doesn't miss a beat on the taste. I used fish sauce in place of the anchovy fillets, and egg beaters instead of the egg yolks. The homemade croûtons break up the romaine and add texture. I served it with lemon spaghetti (lemon rind & juice, s & p, red pepper, and Parmesan cheese), as recommended in the magazine. I think this salad would fool people into thinking you got it from a restaurant. With chicken or shrimp...mmmm...I'm getting hungry just thinking about it... :o)

carolfitz's Review

Elldee
August 15, 2009
Pretty good, though anchovy paste is so much easier. Served with side of broccoli rabe/garlic/hot turkey sausage. And the recommended CL lemon spaghetti, which was really great.

Pudding's Review

carolfitz
August 10, 2009
This was my first time making homemade Caesar dressing; I will do it all the time now that I know how easy and better-tasting it is! We really liked this one; definitely a strong anchovy taste but we enjoyed it. I would maybe add a bit of lemon juice next time, just for some depth of flavour. It was very easy to mix together in my mini food processor. I didn't make the croutons as I make my own homemade ones out of whole wheat bread ends.

Elldee's Review

Pudding
July 18, 2009
I wanted to try something different from my other Caesar dressing recipes. This one was unique. Very creamy in texture. Strong flavor with simple ingredients. It has a strong fish taste, which we liked, but you must like the anchovy taste to like this recipe. Will make again, but it won't be my everyday Ceasar dressing recipe. Also, I added some garlic powder to the croutons when mixing with oil. Much better flavor!