Susan

Homemade Caesar Salad

Name: Homemade Caesar Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 large slices of crusty bread, about ¾-inch thick (about 4 ounces); 2 tablespoons extra virgin olive oil; ¼ teaspoon fine salt; ⅛ teaspoon garlic powder; Freshly ground black pepper, to taste; ½ cup mayonnaise; 1 medium garlic clove, minced; 2 teaspoons lemon juice, to taste; 1 teaspoon Dijon mustard; ½ teaspoon Worcestershire sauce*, to taste; ⅛ teaspoon fine salt; ⅓ cup (1 ounce) finely grated Parmesan cheese; 1 tablespoon water; Freshly ground black pepper, to taste; 2 medium heads of romaine lettuce (10 ounces), roughly chopped; 1/3 cup (1 ounce) finely grated Parmesan

4 servings

servings

15 minutes

active time

25 minutes

total time

Start Cooking

Ingredients

2 large slices of crusty bread, about ¾-inch thick (about 4 ounces)

2 tablespoons extra virgin olive oil

¼ teaspoon fine salt

⅛ teaspoon garlic powder

Freshly ground black pepper, to taste

½ cup mayonnaise

1 medium garlic clove, minced

2 teaspoons lemon juice, to taste

1 teaspoon Dijon mustard

½ teaspoon Worcestershire sauce*, to taste

⅛ teaspoon fine salt

⅓ cup (1 ounce) finely grated Parmesan cheese

1 tablespoon water

Freshly ground black pepper, to taste

2 medium heads of romaine lettuce (10 ounces), roughly chopped

1/3 cup (1 ounce) finely grated Parmesan

Directions

Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Line a plate with a paper towel and set it aside.

To prepare the croutons: Use a serrated knife to gently slice the bread into ¾-inch cubes (or if it’s easier, use your fingers to gently tear the bread into pieces about that size). Place the cubed bread on the prepared baking sheet. Drizzle with the olive oil and sprinkle with the salt, garlic powder, and several twists of black pepper. Gently toss the bread with your hands until it’s lightly coated in oil, then arrange the bread evenly across the baking sheet.

Bake, tossing every 5 minutes, for about 10 to 12 minutes, until the croutons are turning golden brown but still offer a bit of chew in the center. Remove the croutons from the oven and transfer them to the lined plate to absorb excess oil. Once cool, season to taste with additional salt and pepper, if desired.

To prepare the salad dressing: In a liquid measuring cup or bowl, combine the mayonnaise, garlic, lemon juice, Dijon, and Worcestershire sauce, and salt. Stir to combine. Stir in the Parmesan, followed by the water. Season generously with black pepper, to taste.

When you are ready to serve, assemble the salad: Place the prepared romaine in a large salad bowl. Top with the croutons. Drizzle the dressing over the salad, then sprinkle most of the Parmesan on top. Toss gently to lightly coat the lettuce in dressing, then garnish with the remaining cheese. Serve promptly, as the lettuce and croutons will soften with time.

Nutrition

Serving Size

1 generous side salad

Calories

412

Total Fat

32.3 g

Saturated Fat

6.9 g

Unsaturated Fat

Trans Fat

0.1 g

Cholesterol

21.8 mg

Sodium

882.9 mg

Total Carbohydrate

21.2 g

Dietary Fiber

2.4 g

Total Sugars

2.3 g

Protein

10.3 g