You can’t have a phenomenal Classic Caesar Salad without a tasty homemade dressing to top it! This is an essential recipe for all home kitchens!
A Classic Caesar Salad is an essential for every home cook!
When given the option, I am always going to choose a Classic Caesar Salad over any other salad. Why? I love the crisp Romaine lettuce and the slight bite that you get from the dressing. That bite is achieved by using a briny anchovy paste. It’s the perfect topping for the hearty Romaine lettuce!
The dressing has a unique texture to it without being overly heavy. A lot of recipes call for egg yolks, but in this recipe, we use Greek yogurt and mayonnaise to achieve a creamy dressing. I also recommend using olive oil, versus other types of oil, because it’s incredibly light.
Ingredients You’ll Need:
French or Italian Bread
Don’t skip the anchovies!
I’ll be the first to raise my hand and admit that when I hear “anchovies”, I’m instantly cringing. My brother loved to order them on pizza; but for me, I’m better off not seeing them in full form. You can easily avoid full-size anchovies by using anchovy paste — this one is our favorite!
How to Serve
I always like to prepare my dressing the day before we plan on enjoying the salad. This gives the dressing time to combine before serving. It’s worth that extra planning! For best results, allow bread to set out uncovered overnight. Also, use a small amount of butter while toasting to avoid overly greasy results.
Choose a large bowl to allow for room to toss your salad with the dressing and cheese. Serve the salad as an appetizer or side dish to any meal. It would perfectly pair with our Chicken Cacciatore with Spaghetti!
- ½ cup mayonnaise
- ½ cup Greek yogurt
- ½ tablespoon fresh lemon juice
- 1-2 large cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon anchovy paste
- Sea salt and black pepper, to taste
- ¼ cup Parmesan cheese, freshly grated
- ¼ cup light olive oil
- 1 tablespoon unsalted butter
- 4 slices French or Italian bread, cubed
- ½ teaspoon garlic powder
- Sea salt and black pepper, to taste
- 1 large head Romain lettuce, cleaned, chopped, and dried completely
- ½ cup shaved Parmesan cheese
Prepare the dressing by combining the mayonnaise, Greek yogurt, lemon juice, garlic, Dijon mustard, Worcestershire sauce, and anchovy paste in a medium-sized bowl. Season with salt and black pepper, to taste, and whisk to combine.
Add grated Parmesan cheese and stir to combine. Slowly drizzle the olive oil into the dressing and whisk until thoroughly incorporated into the mixture. Taste and season with additional salt and black pepper, if desired. Cover and set aside.
Melt butter in a large skillet over medium-low heat. Spread the melted butter with a pastry brush to evenly coat the bottom and sides of the skillet.
Add the bread cubes to the skillet and lightly season with the garlic powder, salt, and pepper. Toast the bread, stirring frequently, until lightly browned on all sides, approximately 6-8 minutes. Remove from heat and set aside.
When ready to serve, assemble the salad by adding the chopped Romaine lettuce to a large mixing bowl. Add the toasted croutons and shaved Parmesan and drizzle with 1/3 cup of dressing. Gently toss to combine.
Serve immediately on chilled salad plates with remaining salad dressing on the side. Enjoy!
The anchovy paste used in this recipe is naturally briny, so add additional salt sparingly. For best results, prepare the dressing in advance to give flavors a chance to combine before serving.
For best results, allow bread to set out uncovered overnight. Also, use a small
amount of butter while toasting to avoid overly greasy results.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 517Total Fat: 44gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 37mgSodium: 919mgCarbohydrates: 20gFiber: 4gSugar: 4gProtein: 13g
This data was provided and calculated by Nutritionix on 7/1/2020