Classic Caesar Salad with Easy Creamy Dressing
Classic Caesar Salad with Easy Creamy Dressing
Do you wish you could make Caesar salad like restaurants serve? Here’s an easy recipe great on its’ own or as a side dish to your grilled chicken or steak dinner! Romaine, parmesan cheese, croutons, little red onion and dressing... Simple as that!
Classic Caesar Salad with Homemade Dressing
Yield: 2 large salads or 4 dinner salad portions
Ingredients:
Salad:
Large head of romaine lettuce
1/3 cup Parmesan cheese, grated
3 tablespoons red onion, thinly sliced and chopped
Bread croutons:
Bag of premade Garlic Parmesan croutons
or
3 slices Italian bread, cut in 1-inch cubes Olive oil spray
1/2 teaspoon garlic powder
Kosher salt
Dressing:
1 1/2 - 2 tablespoons lemon juice (one fresh lemon, juiced or bottled)2 – 3 cloves garlic, minced
1 1/2 teaspoons Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup light mayonnaise
2 tablespoons olive oil
1/8 teaspoon kosher salt
Dash black pepper
1/4 cup Parmesan cheese, grated
Garnish: Extra Grated Parmesan Cheese
Equipment needed:
Cutting board
Chef knife
Dry measuring cups
Measuring spoons
Small food processor
Citrus juicer or ream
Large salad or mixing bowl
If making croutons:
Serrated knife
Half sheet baking pan
Bent-edged spatula
So, I love a great Caesar salad and order it often when I go out for lunch and want something light... if I know the salad dressing is good! I love Caesar dressing more on the lemony side, where my hubby prefers a creamy dressing. Everyone prefers their dressing differently, so this recipe is a bit of both. Creamy with just the right amount of lemony zing! If you have a favorite bottled dressing, go ahead and use that too. I sometimes will add more lemon and garlic to bottled dressing when I’m in a hurry and don’t have homemade dressing in the refrigerator. I sometimes make a double batch of Caesar dressing… just to have leftovers for later. Makes for a great veggie dip too! Grab youringredients and let’s make salad!
**Often I purchase Garlic Parmesan Croutons, but if sometimes make my own, time permitting. Begin by cutting the Italian bread slices into 1-inch cubes and place them on a half baking sheet sprayed with olive oil. Spray panned cubes with olive oil and sprinkle with garlic powder and salt. Toss on pan to coat bread cubes well. Bake in 375 F oven until lightly browned and crispy, ~ 8 - 10 minutes.
Before making the actual salad, make the dressing ahead. This will give the flavors a chance to meld together. I use a small food processor to make my dressings, but if you don’t have one... just use a bowl and wire whisk to blend the ingredients. Add the mayonnaise, garlic and grated Parmesan cheese into the food processor first, then add the lemon juice, mustard, salt/pepper and Worcestershire sauce. If using fresh lemons, I juice them using a citrus juicer or ream making sure to avoid adding the seeds. Pulse the ingredients a few times until smooth. Add the olive oil and continue to pulse for a few more seconds. Place into a small bowl for later use.
The salad preparation is pretty simple once you have all the ingredients ready. Wash the romaine lettuce leaves, especially if not organically grown and remove dirt if necessary. Shake off excess water. Slice the head of romaine into 1-inch vertical strips and then chop horizontally making edible pieces. (I hate it when lettuce leaves are so big you can’t elegantly place them in your mouth… so messy too!) Toss lettuce well in a large bowl to separate leaves. Add red onion and grated parmesan to lettuce and mix well with your hands or tongs. I find my hands easier and quicker to distribute ingredients. Clean hands of course!
Your salad is almost ready! Lettuce tends to wilt quickly when dressing is added, so add it right before serving. Drizzle Caesar dressing over lettuce and again mix gently with your hands or tongs until all lettuce is coated well. Sprinkle croutons and extra cheese over top… give it a couple more stirs. Walla... your salad is finished.
To serve, set salad on the table with serving spoons or dish up individual bowls for a side salad. For main course service, plate salad on a dinner plate and serve grilled meat on top. Garnish with a little extra parmesan cheese (YES... more cheese please). Add additional roasted veggies, if desired... Enjoy!!
** For a quick grilled chicken... Marinate chicken breasts in 1/2 cup bottled Italian dressing and1 -2 cloves minced garlic for 15 – 20 minutes. Grill, cut into diagonal slices, and serve!!