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. Some home cooks shy away from learning how to make Caesar Salad for fear of risking salmonella from the raw egg in the traditional dressing. This modern-day recipe skips the raw egg, so you can safely make a Caesar Salad as good as any you'll find in a restaurant. Making the croutons from scratch takes a bit of extra time, but it's so worth the effort to get that fresh, delicious crunch.
Hi! I'm Miranda with recipe.com and today I'm gonna show you how to make a Caesar Salad. Now, the Caesar Salad is just the ultimate classic of the salads and it includes ingredients like romaine-- like I have here, Parmesan, and garlic, and it's just such a super tasty crowd pleaser. So, I have our ingredients all laid out here. So, we have 2 cups of purchased garlic Parmesan croutons, 1/4 cup of shredded fresh Parmesan, 3 anchovy fillets, 3 tablespoons of fresh lemon juice, 3 tablespoons of extra virgin olive oil, 3 cloves of peeled garlic, 1 cooked egg yolk, 1 tablespoon of Dijon mustard, 1/2 teaspoon of Worcestershire sauce, another garlic clove which has been halve, and then just a dash of freshly ground pepper. We also have 10 cups of washed, freshly torn romaine here and we are going to start by making our Caesar dressing. So, I have a blender over here. You're gonna need a blender or a food processor and we're just going to start by putting in the anchovy fillets, the lemon juice, and the 3 whole cloves of garlic. Okay, so let's just pop the lid on and we're just gonna blend this until just kind of like it gets nice and smooth together. Okay, perfect. So, that's just nice and mixed up. We're gonna keep going. All sorts of goodness. Okay, let's add in the olive oil, the yolk; add in the mustard, Worcestershire sauce. Okay, now, we're gonna blend this until smooth and if we need to scrape down the egg yolk as we're going, we'll do that but let's just take a look and see how we do. Okay, so now this is all smooth. We're actually going to cover it with Saran Wrap and let it chill for 2 hours. It's best if you can let it chill for 24 but if you don't have time, 2 will do just fine. So, we'll be right back. Okay, so it's been 2 hours and my dressing has chilled over here, so we've got it sitting right here. So, now we're ready to assemble the salad. So, if you have a wooden bowl, that's traditionally how the Caesar Salad is served. Now, we're going to take our halves garlic and just kinda rub it along the sides. So, it will work well in our metal bowl but if you have, you know, a wooden bowl, it will just kind of like soak and hold in there even better. Obviously, the metal won't like hold the flavor, as well as the wooden bowl would. So, were not gonna leave this in here, we're just rubbing them along the side, just giving a nice little essence of garlic. So, let's now add the croutons in, beautiful, and now the dressing, beautiful. Now, we are going to toss this now. So, just toss, toss, toss until it's all nice and covered, beautiful, delicious. Okay, now we're gonna sprinkle the Parmesan cheese on top and then we're going to add the pepper. Look how gorgeous that is. And there you go, that's the Classic Caesar Salad. If you wanna make this into a main meal, just add some chicken. It is super easy, yummy, and definitely a crowd pleaser. That's how you make Caesar Salad. Thanks for watching and for more great recipes and savings, visit us at recipe.com.
What You'll Need
- 3 cloves garlic
- 3 anchovy fillets
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 tablespoon Dijon-style mustard
- 1/2 teaspoon Worcestershire sauce
- 1 hard cooked egg yolk
- 1 clove garlic, halved
- 10 cups torn romaine
- 1 Parmesan Croutons or 2 cups purchased garlic Parmesan croutons
- 1/4 cup grated Parmesan cheese or 1/2 cup Parmesan curls
- Freshly ground black pepper
- 4 1/2 inches slices French bread, cut into 3/4 inch cubes
- 1/4 cup butter
- 3 tablespoons grated Parmesan cheese
- 1/8 teaspoon garlic powder
Step By Step
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.
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.
Cut four 1/2-inch-thick slices French bread into 3/4-inch cubes; set aside. In a large skillet melt butter or margarine. Remove from heat. Stir in Parmesan cheese and 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).
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% iron
Exchanges: 1 Vegetable, 1/2 Starch, 2 1/2 Very Lean Meat, 4 Fat
Originally, Caesar Salad used a raw egg, which is not recommended now. Chefs experimented with different ideas for how to make Caesar Salad without the raw egg while still creating a dressing with a creamy consistency. They found that a hard cooked egg or a refrigerated egg substitute (in an amount equivalent to 1 egg) does the trick and poses no health risk.
Hint: Turn this salad into a meal by adding 2 cups chopped, cooked chicken or cooked, peeled shrimp to the romaine.
Per Serving: cal. (kcal) 243, Fat, total (g) 19, chol. (mg) 64, sat. fat (g) 8, carb. (g) 13, Monounsaturated fat (g) 9, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 3, pro. (g) 7, vit. A (RE) 0, vit. A (IU) 2769.64, vit. C (mg) 25.98, Thiamin (mg) 0.19, Riboflavin (mg) 0.21, Niacin (mg) 1.78, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 149.18, Cobalamin (Vit. B12) (µg) 0.18, sodium (mg) 409, Potassium (mg) 337, calcium (mg) 161.55, iron (mg) 1.8, Vegetables () 1, Starch () 0.5, Fat () 4, Percent Daily Values are based on a 2,000 calorie diet