Caesar salad is a classic, and we think our recipe embodies everything you love about the dish–it’s tangy, creamy, crunchy, and garlicky. Drizzle little gem lettuce with homemade and hand-whisked Caesar dressing and top with torn-bread croutons and shaved Parmesan cheese. Serve with your choice of protein, if desired, but we think it’s pretty perfect as is.

Quick Info

⏱️ 45 min • 🍽️ 4 servings • ⭐ 95%

Nutrition

695 cal • 55g protein • 28g carbs • 40g fat

Tags

[North American] • [Healthy] • [Vegetarian] • [Easy] • [Appetizers] • [Brunch] • [Dinner] • [Lunch]

Ingredients

• 2 garlic cloves, crushed and roughly chopped
• 6 oil-packed anchovy fillets, drained and roughly chopped
• ¼ teaspoon kosher salt, plus more to taste
• 2 large pastured egg yolks
• 2 teaspoons Dijon mustard
• 6 tablespoons vegetable oil
• ¼ cup extra-virgin olive oil
• 2 tablespoons lemon juice
• ¼ cup freshly grated Parmigiano-Reggiano cheese
• ¼–½ teaspoon freshly ground black pepper
• 2 cups day-old bread, torn into 1-inch pieces
• 2 tablespoons olive oil
• ½ teaspoon kosher salt
• Freshly ground black pepper, to taste
• 10 ounces little gem lettuce, leaves separated or torn
• Kosher salt, to taste
• ½ cup shaved Parmigiano-Reggiano cheese, plus more for topping
• Freshly ground black pepper, to taste
• 8 ounces grilled chicken breast, sliced into ¼-inch pieces
• 8 ounces grilled salmon, broken into 1-inch pieces
• ½ pound grilled shrimp

Instructions Preview

1. Make the classic caesar dressing: On a cut…
2. Add the egg yolks and mustard to the bowl …
3. Make the croutons: Preheat the oven to 400…

…and 3 more steps

---

Recipe by: Betsy Carter, Karlee Rotoly • From: Tasty