Vegetarian

Bold Caesar Salad

by:
November 26, 2018
Photo by Laurie
Author Notes

I'm the salad person in our family and I'm always asked to bring one. Caesar with homemade croutons is definitely the most popular. The version I make has a lemony dressing that doesn't hold back on flavor. Good with romaine or kale. I usually catch my brother-in-law wiping the empty bowl with a piece of bread at the end of the meal:) —Laurie

  • Prep time 20 minutes
  • Cook time 10 minutes
  • Makes 1 cup dressing
Ingredients
  • 4 tablespoons fresh lemon juice (1 juicy lemon)
  • 1 tablespoon red wine vinegar
  • 1 tablespoon dijon mustard
  • 1 egg yolk or tablespoon mayonnaise
  • 2 cloves garlic, minced
  • 2 anchovy filets
  • 1/4 teaspoon red chili flakes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 ounces grated Parmigiano Reggiano (I use a microplane)
  • 3/4 cup olive oil
In This Recipe
Directions
  1. Put all ingredients in a blender and process until smooth. Toss with about 6-8 cups of romaine or kale cut chiffonade/ribbon style and finish with a generous grating of more Parm/Regg and fresh croutons (recipe below)
  2. 4 cups cubed crusty white bread (use good, artisan bread for best croutons), 3 tablespoons olive oil, Kosher salt 1. Preheat oven to 350º. 2. Tear or cut bread into 1/2 inch chunks and place on a sheet pan. Drizzle olive oil over the bread, sprinkle with salt, toss and bake for 10 minutes or until golden brown.

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