Caesar Salad
The best ever Caesar salad made from scratch! Forget about store-bought Caesar salad kits, and make your own at home by following a few easy steps!
Ingredients
- 2 romaine lettuce hearts or 1 large head of romaine lettuce
- ¾ cup Caesar dressing follow the link for the recipe
- ⅓ cup parmesan cheese finely shredded
For the croutons
- 4 cups one day old bread torn into ¾ inch pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ¼ teaspoon salt
Instructions
To make garlic croutons
- Coat pieces of bread in some olive oil, garlic powder, and salt, then bake in the oven at 350°F (175°C) for 10-15 minutes or until they're crispy and golden brown.
- Remove the croutons from the baking sheet, and allow them to cool completely.
To assemble the salad
- Place the lettuce in a large mixing bowl, add the Caesar dressing and toss to combine.
- Add the croutons, and the parmesan cheese and toss again. Serve immediately.
Notes
- Keep in mind that the size of the romaine lettuce head/hearts varies, so use your best judgment on how much dressing you need to use.
- The anchovies in the dressing and the parmesan cheese are quite salty, so don't season with salt before tasting the salad. Do a taste test and adjust the seasonings.
- Make sure that the lettuce leaves are totally dry for a crispy and fresh salad, use a salad spinner. When salad leaves are wet, you will end up with a soggy salad.
- Use a large bowl to toss the salad before serving. If you use a small bowl, you will end up bruising the romaine salad leaves which can ruin your salad and make it soggy.
- To make a chicken Caesar salad, add grilled chicken, baked chicken, seared in a pan chicken, or rotisserie chicken.
Nutrition
Calories: 386kcal | Carbohydrates: 81g | Protein: 20g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 1363mg | Potassium: 395mg | Fiber: 8g | Sugar: 11g | Vitamin A: 3334IU | Vitamin C: 2mg | Calcium: 310mg | Iron: 6mg
Find it online: https://littlesunnykitchen.com/caesar-salad/