Easy Caesar Salad with Creamy Homemade Dressing
A homemade Caesar salad with crisp romaine, Parmesan, and croutons, tossed in a creamy dressing you whisk in one bowl. Mayonnaise and anchovy paste stand in for raw egg yolks, so there's no emulsifying and no blender. About 15 minutes start to finish.
Servings: 6
Calories: 550kcal
Equipment
- 1 salad bowl
Ingredients
- 2 romaine lettuce chopped
- 1 cup croutons store bought
Caesar Salad Dressing
- 2 tablespoon olive oil
- 2 small garlic cloves minced
- 1 teaspoon anchovy paste mashed into paste
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ¾ cup mayonnaise
- ½ cup Parmigiano-Reggiano freshly grated
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Make the Caesar Dressing: In a bowl, whisk together olive oil, fresh lemon juice, anchovy paste, Worcestershire sauce, Dijon mustard, minced garlic, mayonnaise, and freshly ground black pepper until smooth and creamy.2 tablespoon olive oil, 2 small garlic cloves, 1 teaspoon anchovy paste, 2 tablespoons freshly squeezed lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, ¾ cup mayonnaise, ¼ teaspoon freshly ground black pepper, ¼ teaspoon salt
- Assemble the Salad: In a large bowl, toss the romaine lettuce with the homemade Caesar dressing until evenly coated.2 romaine lettuce
- Add the Toppings: Sprinkle grated or shaved parmesan cheese over the salad and top with homemade croutons.½ cup Parmigiano-Reggiano, 1 cup croutons
- Serve and Enjoy: Garnish with more freshly ground black pepper and serve immediately.
Nutrition
Calories: 550kcal | Carbohydrates: 28.6g | Protein: 7.6g | Fat: 47.9g | Saturated Fat: 8.3g | Sodium: 2540mg | Potassium: 158mg | Fiber: 4.3g | Sugar: 8.5g | Calcium: 153mg | Iron: 3mg
