Caesar Salad

Great caesar salad is super easy to make at home. The dressing is light and tangy and does not include eggs. If you’re hesitant about consuming raw eggs then you’ll absolutely love this recipe! 

Interestingly enough, when Chef Caesar first served this salad, it was because his kitchen supplies had been depleted, and he was making due with the ingredients he had on hand. Tradition says he served the lettuce leaves whole, and to play it up and make it appear extra special, he tossed it up table-side.

The Dressing

Just like Chef Caesar, you probably have most of the ingredients for this recipe on hand too. The salad dressing is 1/4 cup olive oil, 1 tsp anchovy paste (you may not have that on hand), 2 tbsp lemon juice, 1 large clove or 2 small cloves of grated garlic, 3 dashes of hot sauce, 1 tsp dijon mustard, 1/2 tsp worcestershire sauce, 3/4 tsp salt, and 1/4 tsp ground black pepper.

I know anchovy paste sounds a little crazy, but it adds great flavor, and I promise you won’t be able to identify it in the dressing.

You can put everything in a food processor or a blender, but my favorite way to make a salad dressing is to put the ingredients in a mason jar and shake until everything is thoroughly mixed.

The Lettuce

This recipe calls for crunchy Romaine lettuce cut into bite size pieces. For me, smaller pieces of lettuce rather than whole lettuce leaves are easier to eat.

Be sure to wash the lettuce thoroughly, even if you’re using organic lettuce. Often, I find bugs in organic lettuce, which can ruin an appetite really quickly. If you’re not using organic lettuce, you’ll want to be sure to wash off any pesticides that may be on the lettuce. 

How to make Caesar Salad

Toss the lettuce and the dressing together, then sprinkle on some grated parmesan cheese and some croutons. To make this salad heartier, add some grilled chicken or salmon. To make it really special, garnish with some parmesan cheese crisps. 

How to make parmesan cheese crisps

Put 2 Tbsp grated parmesan cheese in a little pile on a baking sheet lined with parchment paper and bake at 400 degrees for 5-7 minutes until crisp.

This salad is just as tasty as Chef Caesar’s salad…minus the raw eggs! Enjoy!

If you like this caesar salad recipe, you might also like:

Kale and Brussels Sprouts Salad

Greek Chicken Salad

Quinoa Salad

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