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The best caesar salad recipes - 7 recipes

Try one of our caesar salad recipes. Everyone know the secret is in the dressing, see which caesar salad recipe is your favorite!

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For the Croutons: Preheat oven 350 degrees: Cut the bread into ¾ inch cubes

  • For the Croutons:
  • 5 – 6 slices of country white or wheat bread (you may use Italian or French bread also)
  • 1/4 cup olive oil
  • 1 tsp. kosher salt
  • 3-4 dashes of hot sauce (your favorite)
  • 1/2 tsp. black pepper
  • For the Dressing:
  • 1 tsp. freshly ground black pepper
  • 1 tablespoons freshly squeezed lemon juice
  • 1 tsp. Worcestershire Sauce
  • 2 tablespoons red wine vinegar
  • 1 tablespoon mustard (preferably smooth)
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 - 1/2 cup olive oil
  • For the Salad:
  • 1 large clove of garlic
  • 1/2 head of iceberg lettuce – sliced thin (or one large head of romaine lettuce)
  • 1/4 head of green cabbage – sliced thin
  • 1/2 cup of Italian parsley – chopped fine
  • 1 small red onion – sliced thin
  • 2 vine-ripe tomatoes - quartered
  • 3 – 4 Wild Planet White Anchovies – in extra virgin olive oil
4.8/5 (4 Votes)

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1. Preheat oven to 300.Peel off all papery outer skin from whole garlic, keeping heads intact

  • 2 large heads garlic
  • 3 1/2 tbsp plus 1/3 cyp olive oil
  • 2 1/4 tsp minced fresh rosemary
  • 3 cups 1 inch french bread cubes
  • 2 tbsp fresh lemon juice
  • 1 tbsp dijon mustard ( if you more tang- use country style dijon mustard)
  • 1 tsp anchovy paste
  • 1 tsp worchestershire sauce
  • Dash of hot pepper sauce
  • 1 large curly endive trimmed,1 large head of romaine, torn in pieces or
  • 1 bag of chopped romaine
  • 1 1/4 cups Asiago or Parmesan cheese, grated ( about 5 ounces)
4.3/5 (10 Votes)

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Ree Drummond, 4 servings

  • Salad Dressing:
  • 4 4 4 whole anchovy fillets
  • 2 2 to 3 (and up to 3 tablespoons) Dijon mustard
  • 1 1 1 tablespoon balsamic or red wine vinegar (balsamic makes it nice and rich)
  • 1 1 1 teaspoon Worcestershire sauce
  • 2 2 2 cloves fresh garlic, peeled
  • 1/2 1/2 1/2 whole lemon, juiced
  • 1/2 1/2 1/2 cup olive oil
  • 1/4 1/4 1/4 cup freshly grated Parmesan
  • 1 1 1 dash salt
  • Freshly ground black pepper
  • Croutons:
  • 1/2 1/2 1/2 loaf crusty French bread
  • 1/4 1/4 1/4 cup olive oil
  • 2 2 2 cloves fresh garlic, peeled
  • Salt
  • Salad:
  • Hearts of romaine lettuce
  • Fresh Parmesan wedge
  • Directions
  • For the dressing: Place the anchovies into a blender or food processor. Throw in the Dijon mustard, vinegar, Worcestershire, garlic and lemon juice. Pulse the processor or blend on low speed for several seconds. Scrape down the sides.
  • 1-inch the croutons: Slice the bread into thick slices and cut them into 1-inch cubes. Throw them onto a baking sheet.
  • Heat the olive oil in a small saucepan or skillet over low heat.
  • to to 3 to 5 add them to the oil. Use a spoon to move the garlic around in the pan. After 3 to 5 minutes, turn off the heat and remove the garlic from the pan.
  • Slowly drizzle the olive oil over the bread cubes. Mix together with your hands, and then sprinkle lightly with salt. Toss and cook in the pan until golden brown and crisp. (Add a little butter for more flavor!)
  • For the salad: Wash and dry the hearts of romaine lettuce. Leave them whole. Use a vegetable peeler and shave off large, thin slices of Parmesan.
  • Drizzle about half of the dressing over the top of the hearts. Throw in a good handful of the Parmesan shavings. Give it a good initial toss, just so you can evaluate how much more dressing you need.
  • to more dressing and Parmesan to taste. Add the cooled croutons. Toss gently.
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4/5 (7 Votes)

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INSTRUCTIONS SERVES 6 We recommend using homemade croutons, but store-bought are fine as well

  • Chicken
  • 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
  • Salt
  • Dressing
  • ⅔ cup mayonnaise
  • 3 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons Worcestershire sauce
  • 2 garlic cloves, minced
  • 3 - 4 anchovy fillets, rinsed, patted dry, and minced
  • ½ teaspoon pepper
  • ⅛ teaspoon salt
  • Salad
  • 2 heads romaine lettuce (12 ounces each) (large outer leaves discarded), washed, dried, and cut into 1-inch pieces (16 cups)
  • 2 cups croutons
  • 2 ounces Parmesan cheese, grated (1 cup)
  • pepper
0/5 (0 Votes)

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Found on the Food52 site. Yum

  • 1 romaine heart, separated into individual leaves
  • 1 C torn 1-inch pieces of sourdough bread, crusts removed (I would probably double this!)
  • 6 anchovy fillets packed in olive oil, plus 2 Tbsp of the oil, divided
  • 1 fat garlic clove
  • 1 large egg yolk
  • 2 Tbsp rice vinegar
  • 2 tsp sesame oil
  • 1/2 tsp Worcestershire sauce
  • 2 Tbsp finely grated Parmesan cheese, plus more for garnish
  • 1 (5g) packet roasted seaweed snack, crushed with your hands
  • Kosher salt
  • Freshly ground black pepper
0/5 (0 Votes)

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DRESSING: Chop together anchovy filets, garlic, and pinch of salt

  • The Croutons:
  • The Dressing
  • 6 anchovy filets packed in oil, drained
  • 1 small garlic clove
  • kosher salt
  • 2 large egg yoks
  • 2 TBSP fresh lemon juice, plus more
  • 3/4 tsp Dijon mustard
  • 2 TBSp olive oil
  • 1;2 cup vegetable oil
  • 3 Tbsp finely grated Parmesan
  • Freshly ground black pepper
  • 3 cups torn 1" pieces of country bread, with crusts
  • 3 Tbsp olive oil
  • The Lettuce
  • 3 romaine hearts, leaves separated
  • The Cheese
  • Parmesan for serving
0/5 (0 Votes)

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Calories 530kcal, Fat 38

  • garlic • (use 1 large clove)
  • 3/4 cup (6 oz) Parmesan
  • 1 Tablespoon Dijon mustard
  • 4 Tablespoons mayonnaise
  • 1/2 Cup panko
  • 4 boneless, skinless chicken breasts
  • 1 head green leaf lettuce
  • kosher salt
  • ground pepper
  • white wine vinegar (or apple cider vinegar)
  • olive oil
  • 1 large egg
0/5 (0 Votes)

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