Caesar Salad

Caesar Salad

This dressing is absolutely delicious. I’m keeping things simple with store-bought Mayo, but feel free to swap it for some homemade Mayonnaise.

This salad is absolutely one of my favourites. It’s simple and quick enough for a simple weeknight dinner, while being an excellent choice for a special occasion meal.

One more thing. Parmesan cheese… The “Parmesan” cheese you get in one of those large green jars in the middle isle of your grocery store is not really the true Parmesan, I’m really not quite sure what it is. If used in this recipe, the dressing will taste grainy. Real freshly shredded Parmesan is highly recommended. It is on the expensive side, but it will last you forever and bring big flavours to your meals.

Having said all that, in spirit of full disclosure, once in a while I reach for those green store bought “Parmesan” jars and it still adds nice flavour to the dressing. Perhaps use a bit less to help with the “graininess.”

I hope you give this a try as it’s completely scrumptious and so quick and easy to make!

Yields1 Serving
Prep Time10 mins

For the salad dressing:
 2 medium garlic cloves, minced
 2 tbsp lemon juice
 1 tsp anchovy paste
 1 tsp Dijon mustard
 1 tsp Worcestershire sauce
 ½ tsp kosher salt
 freshly ground black pepper
 ½ cup Parmesan, freshly grated
 1 cup Mayonnaise
For the salad:
 2 heads of lettuce, washed and chopped
 2 cups bread, cubed
 2 tbsp olive oil
 2 tbsp Parmesan cheese, plus more for garnish
 ¼ tsp garlic powder

1

Preheat the oven to 400. Toss bread cubes with olive oil, 1 TBSP Parmesan cheese and garlic powder. Bake in preheated oven for about ten minutes until golden and crisp. Remove from the oven and toss with another tablespoon of Parmesan cheese.

2

Whisk all of the dressing ingredients together. Ideally, do so couple of hours or the day before serving, so that the flavours could meld. However, the dressing may be used right away.

3

Toss lettuce with the dressing. It should be well coated but not swimming in the dressing - do not overdress. Add croutons and shave some fresh Parmesan cheese on top. Serve.

Ingredients

For the salad dressing:
 2 medium garlic cloves, minced
 2 tbsp lemon juice
 1 tsp anchovy paste
 1 tsp Dijon mustard
 1 tsp Worcestershire sauce
 ½ tsp kosher salt
 freshly ground black pepper
 ½ cup Parmesan, freshly grated
 1 cup Mayonnaise
For the salad:
 2 heads of lettuce, washed and chopped
 2 cups bread, cubed
 2 tbsp olive oil
 2 tbsp Parmesan cheese, plus more for garnish
 ¼ tsp garlic powder

Directions

1

Preheat the oven to 400. Toss bread cubes with olive oil, 1 TBSP Parmesan cheese and garlic powder. Bake in preheated oven for about ten minutes until golden and crisp. Remove from the oven and toss with another tablespoon of Parmesan cheese.

2

Whisk all of the dressing ingredients together. Ideally, do so couple of hours or the day before serving, so that the flavours could meld. However, the dressing may be used right away.

3

Toss lettuce with the dressing. It should be well coated but not swimming in the dressing - do not overdress. Add croutons and shave some fresh Parmesan cheese on top. Serve.

Caesar Salad Dressing

Make it Vegetarian: omit anchovy paste and Worcestershire sauce.

Make it Gluten-Free: Do not make croutons or use Gluten-Free croutons. Ensure all your ingredients are gluten free, including mustard, anchovy paste and Worcestershire sauce.

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