Homemade Caesar Salad
Two in one week—woo woo!
It’s not always easy to get excited about salads, but there’s something about a really tasty salad that just hooks me. Like the Palm Beach salad from Chop’t, or the Jalapeno Popper salad from Just Salad, or the Chicken Salad salad from Potbelly. You get the idea.
This Caesar salad also has me hooked. And the best part? Since it’s homemade, I can have it pretty much whenever I want.
This salad dressing has become a serious favorite over the past two months. I first had it a few nights before Christmas at my best friend’s family Christmas party. It’s one of her favorites and, considering our mutual love for salsa, I’m not surprised it’s now one of mine as well.
I’ve since made this salad three times—twice for friends and once for my family—and each time it was met with rave reviews and inquiries for the recipe.
It’s definitely garlicky so, if that’s not your thing, steer clear (or add less garlic!). What I like most about it though, is that it’s super light. It’s not the thick, creamy white Caesar dressing you typically think of. Instead, it’s more like the light Caesar salad dressing that Newman’s Own makes. So tasty!
I left the croutons out this time around (minus that giant crostini for the soup we had on the side), but definitely add the croutons if you’re serving this for a crowd as an accompaniment to a protein. That little crunch really takes the salad to the next level. Plus, the croutons soak up a little of the dressing and, despite all the calories they add, they are just so irresisitible.
Hope you all have a fabulous weekend. I’ve got a quiet Friday planned and a birthday party Saturday. The best of both worlds.
- 1 egg yolk, coddled (Dip egg in boiling water for 40 seconds and shock in cold water for 15 seconds before cracking to coddle the egg)
- ¼ teaspoon salt
- 1 teaspoon coarsely ground black pepper
- 4 garlic cloves, minced
- 2 teaspoons Dijon mustard
- 1½ tablespoons freshly squeezed lemon juice
- 1 teaspoon Worcestershire sauce
- ¼ cup olive oil
- 1½ teaspoons red wine vinegar
- 2 heads romaine lettuce
- ¼ cup croutons
- ½ cup grated Parmesan cheese
- Add salt and pepper to the salad bowl (this creates a sandpaper-like base that will make the next steps easier). Using the back of a soup spoon, grind the garlic against the wall of the bowl until it becomes a paste.
- Add the Dijon, egg yolk, lemon juice and Worcestershire sauce, one at a time, grinding into a smooth paste after each addition.
- Add vinegar and whisk in oil to combine well.
- Toss with lettuce, croutons, and Parmesan immediately or refrigerate dressing for up to a few hours before tossing with the lettuce, croutons, and Parmesan.
* Raw Egg Warning
Eat foods containing raw and lightly cooked eggs at your own risk, due to the slight risk of salmonella or other food-borne illness. To reduce this risk, use only fresh, pasteurized, and properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.Pin It