Name: Caesar Salad
Prep time: 15 min
Cook time: 20 min
Yield: 4 servings
Cuisine: International
Ingredients: 1 Romaine lettuce, shredded; Bread, crustless, cubed; Bacon, chopped; 1 Egg yolk; 1 tbsp Lemon juice; 1 Clove of garlic, minced; 180 ml (¾ c) Vegetable oil; 2 tbsp Capers, chopped; 2 Anchovy fillets, mashed; 55 g Parmesan

🥄 15 min. 🔥 20 min. 🍽️ 4 servings

Steps

Garnish

In a large skillet over medium-high heat, toast the in butter for about . Set aside.

In the same skillet, fry the until crispy. Set aside.

Dressing

In a bowl, whisk together the , , and .

Add the first third of the drop by drop while whisking continuously. When the mayonnaise starts to form, add the remaining oil in a thin stream.

Add the , , and one-quarter of the .

Serving

In a large bowl, toss the , dressing, croutons, and bacon.

Sprinkle with the remaining cheese and season with pepper.

Recommendations

5 min

Side dish

Asparagus Dressing

Lemon and wholegrain mustard dressing for asparagus. Mix this small batch in five minutes, ready to spoon over oven-cooked asparagus before serving.

15 min

Side dish

Greek salad with quinoa and feta

Greek salad with quinoa, crunchy vegetables and feta, finished with lemon dressing. Add the dressing when serving to keep the vegetables crisp.

5 min

Side

Red wine vinegar dressing

Red wine vinegar dressing with shallot and Dijon mustard. Whisk in olive oil gradually for a smooth dressing to serve with salads or grilled vegetables.

5 min

Side

Creamy Vinaigrette

Creamy dressing with Dijon and wholegrain mustards, sweetened with honey or maple syrup. Cider vinegar, lemon and shallot complete this shake-in-a-jar recipe.

Search recipes

Caesar Salad

Build the dressing gradually

Ingredients

Salad

Dressing

Steps

Garnish

Dressing

Serving

Asparagus Dressing

Greek salad with quinoa and feta

Red wine vinegar dressing

Creamy Vinaigrette