Classic Caesar Salad

Name: Classic Caesar Salad
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 to 8 servings
Ingredients: 1/2 loaf day-old Italian bread, cut into 1-inch cubes; 3 tablespoons extra-virgin olive oil; Pinch Italian seasoning; Salt and freshly cracked black pepper; Salt and freshly cracked black pepper; 3/4 cup grated Parmesan; 1/4 cup mayonnaise; 1 tablespoon Dijon mustard; 2 teaspoons anchovy paste; 3 cloves garlic; 1 1/2 to 2 lemons, juiced (depending on how tart you like it); Salt and freshly cracked black pepper; Salt and freshly cracked black pepper; 1 cup extra-virgin olive oil; 3 romaine hearts, chopped

Recipe courtesy of Justine Simmons

Show: Rev Run's Sunday Suppers

Episode: A DJ's Dinner

Classic Caesar Salad

0 Reviews

Level: Intermediate
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

472

Total Fat

42

Saturated Fat

8

Carbohydrates

17

Dietary Fiber

4

Sugar

2

Protein

9

Cholesterol

13

Sodium

432

Total: 30 min
Active: 30 min

Level: Intermediate
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

472

Total Fat

42

Saturated Fat

8

Carbohydrates

17

Dietary Fiber

4

Sugar

2

Protein

9

Cholesterol

13

Sodium

432

Total: 30 min
Active: 30 min

Ingredients

Croutons:

1/2 loaf day-old Italian bread, cut into 1-inch cubes

3 tablespoons extra-virgin olive oil

Pinch Italian seasoning

Salt and freshly cracked black pepper

Dressing:

3/4 cup grated Parmesan

1/4 cup mayonnaise

1 tablespoon Dijon mustard

2 teaspoons anchovy paste

3 cloves garlic

1 1/2 to 2 lemons, juiced (depending on how tart you like it)

Salt and freshly cracked black pepper

1 cup extra-virgin olive oil

Salad:

3 romaine hearts, chopped

Directions

For the croutons: Preheat the oven to 350 degrees F.
Toss the bread cubes with the olive oil, Italian seasoning and a good pinch of salt and pepper. Spread the cubes out in an even layer on a baking sheet. Bake until toasted and golden brown, about 10 minutes.
For the dressing: Add the Parmesan, mayonnaise, mustard, anchovy paste, garlic, lemon juice and some salt and pepper to a food processor. Process until finely minced, 30 seconds. With the motor running, drizzle in the olive oil in a steady stream and process until emulsified.
For the salad: Put the romaine in a large bowl and drizzle with enough dressing to coat generously. Toss to combine. Add the croutons and toss lightly. Serve immediately.