Classic Caesar Salad
Crisp romaine dressed in a tangy, garlicky Caesar vinaigrette with crunchy croutons and shaved Parmesan. Restaurant-quality in 15 minutes.
- Total time
- 15 min
- Servings
- 4
- Calories
- 320
- Protein
- 8g
Ingredients
- 1 head romaine lettuce, chopped
- 2 oz Parmesan cheese, whole wedge
- 2 cloves garlic, minced
- 1 tsp anchovy paste
- 2 tbsp lemon juice
- ¼ cup olive oil
- 2 cups crusty bread, cubed
- to taste salt and black pepper
Instructions
- 1
Whisk garlic, anchovy paste, and lemon juice in a small bowl until combined.
- 2
Drizzle in olive oil while whisking until emulsified and smooth.
- 3
Season with salt and pepper to taste.
- 4
Heat 2 tbsp olive oil in a skillet over medium-high until shimmering, ~90 seconds.
- 5
Add bread cubes and toast, stirring occasionally, until golden brown, ~5 minutes.
- 6
Transfer croutons to a paper towel and season lightly with salt.
- 7
Toss romaine with dressing until evenly coated.
- 8
Divide among bowls. Top with croutons and shaved Parmesan. Serve immediately.
Tools you’ll need
- 12-inch skillet
- small mixing bowl
- whisk
- large salad bowl
- microplane or vegetable peeler
- wooden spoon
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