Caesar Salad
Crisp romaine tossed with a silky anchovy-lemon dressing and topped with garlicky croutons and fresh Parmesan. Restaurant-quality in 15 minutes.
- Total time
- 15 min
- Servings
- 4
- Calories
- 380
- Protein
- 11g
Ingredients
- 4 fillets anchovies (or 1 tbsp anchovy paste)
- 1 whole lemon (juiced)
- 2 cloves garlic, minced
- ½ cup mayonnaise
- ¼ cup Parmesan, grated
- 1 head romaine lettuce
- 2 cups baguette or ciabatta, cubed
Instructions
- 1
Mash anchovies and garlic with a fork in a small bowl until paste-like.
- 2
Whisk in lemon juice, mayo, and Parmesan until smooth. Taste and season with salt and pepper.
- 3
Heat 2 tbsp olive oil in a skillet over medium-high. Add bread cubes and toss.
- 4
Toast, stirring often, until golden and crispy on all sides, 5–6 minutes.
- 5
Slide onto a plate to cool.
- 6
Tear or chop romaine into bite-sized pieces. Toss with dressing until coated.
- 7
Top with croutons and shaved Parmesan. Serve immediately.
Tools you’ll need
- small bowl
- fork
- whisk
- 12-inch skillet
- wooden spoon
- cutting board
- chef's knife
- salad bowl or platter
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
