Caesar Salad
Recipe from Better Homes and Gardens

This is the classic of all salads, with ingredients like romaine, garlic, and parmesan cheese. Add chicken for a main dish variation.


Caesar Salad


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Prep Time: 30 mins
Total Time: 2 hrs 50 mins
Servings: Makes about 2 cups
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Ingredients
 
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  • 3  cloves  garlicOn Sale
  • 3    anchovy filletsOn Sale
  • 3  tablespoons  lemon juiceOn Sale
  • 3  tablespoons  olive oilOn Sale
  • 1  tablespoon  Dijon-style mustardOn Sale
  • 1/2  teaspoon  Worcestershire sauceOn Sale
  • 1    hard cooked egg yolkOn Sale
  • 1  clove  garlic, halvedOn Sale
  • 10  cups  torn romaineOn Sale
  • 1  recipe  Parmesan Croutons or 2 cups purchased garlic Parmesan croutonsOn Sale
  • 1/4  cup  grated Parmesan cheese or 1/2 cup Parmesan curlsOn Sale
  •     Freshly ground black pepperOn Sale
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Directions
1.
For dressing, in a blender or food processor combine the 3 garlic cloves, the anchovy fillets, and lemon juice. Cover and blend or process until mixture is nearly smooth, stopping to scrape down sides as needed. Add oil, mustard, Worcestershire sauce, and cooked egg yolk. Cover and blend or process until smooth. Cover surface with plastic wrap; chill for 2 to 24 hours.
2.
To serve, rub inside of a wooden salad bowl with cut edges of halved garlic clove; discard garlic clove. Add romaine and croutons to bowl. Pour dressing over salad.; toss lightly to coat. Sprinkle Parmesan cheese over top; toss gently. To serve, divide salad among salad plates; sprinkle pepper over each salad. Makes 6 side-dish servings.
3.
Parmesan Croutons: Cut four 1/2-inch-thick slices French bread into 3/4-inch cubes; set aside. In a large skillet melt 1/4 cup butter or margarine. Remove from heat. Stir in 3 tablespoons grated Parmesan cheese and 1/8 teaspoon garlic powder. Add bread cubes, stirring until cubes are coated with butter mixture. Spread bread cubes in a single layer in a shallow baking pan. Bake in a 300 degree F oven for 10 minutes; stir. Bake about 10 minutes more or until bread cubes are crisp and golden. Cool completely; store in an airtight container for up to 1 week. Makes about 2 cups (sixteen 2-tablespoon servings).
4.
4. Chicken Caesar Salad: Prepare as at left, except add 2 cups chopped cooked chicken with the romaine. Makes 6 main-dish servings.Nutrition Facts per 1 cup: 331 cal., 22 g total fat (9 g sat. fat), 106 mg chol., 450 mg sodium, 13 g carbo., 2 g fiber, 21 g pro.Daily Values: 57% vit. A, 44% vit. C, 16% calcium, 14% ironExchanges: 1 Vegetable, 1/2 Starch, 2 1/2 Very Lean Meat, 4 Fat
Nutrition information
Calories 243, Total Fat 19 g, Saturated Fat 8 g, Monounsaturated Fat 9 g, Polyunsaturated Fat 1 g, Cholesterol 64 mg, Sodium 409 mg, Carbohydrate 13 g, Total Sugar 3 g, Fiber 2 g, Protein 7 g. Daily Values: Vitamin A 0%, Vitamin C 44%, Calcium 16%, Iron 10%. Exchanges: Vegetable 1, Starch .5, Fat 4. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Make Caesar Salad
Did you know that Julius Caesar had nothing to do with the invention of the salad that bears his name? The credit for this delicious dish more properly goes to Caesar Cardini, a restaurateur who came up with the idea out of a combination of necessity and creativity. The story goes that Cardini wanted to serve salad to his restaurant patrons but found himself short of fresh ingredients to mix with his romaine lettuce. He raided his pantry and, using what he found there, concocted the recipe that went down in history. Other chefs began making Caesar Salad because of both its unique flavor and its economy--except for the lettuce and the egg in the dressing, it required no perishable ingredients.

Recommended Recipe:
Caesar Chicken Salad
Caesar Chicken Salad

When you add chicken to traditional Caesar salad, it turns into an easy-to-prepare main dish. Serve with crusty bread.

See Recipe

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