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Caesar Salad Recipe

Caesar Salad

Rachel
With crisp lettuce leaves, crunchy croutons and a tasty dressing this recipe makes the perfect side salad or appetiser. Learn how to make a traditional Caesar Salad with gluten free croutons.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer, Salad, Side Dish
Cuisine Mexican
Servings 2
Calories 608 kcal

Equipment

Ingredients
 
 

  • Dressing
  • 4 anchovy fillets crushed into a paste
  • 1 egg yolk
  • 1 clove garlic finely chopped
  • 1 tsp Dijon mustard
  • ¼ tsp black pepper freshly ground
  • 1 tsp Worcestershire sauce
  • ½ lime juiced
  • 2 tbsp parmesan cheese grated
  • 2 tbsp extra virgin olive oil
  • 1 head of Romaine lettuce leaves
  • Croutons
  • 2 slices gluten free bread
  • 1 clove garlic
  • 5 tbsp extra virgin olive oil

Instructions
 

  • If you are using readymade croutons, then you can skip this step.
    Start by slicing your bread into bite size chunks, then place in an oven proof dish.
    Cut a clove of garlic in half and rub it over each little piece of bread.
    Drizzle the bread with olive oil. I used about 5 tablespoons to coat 2 slices of bread. You don’t want to the bread to be soggy, just lightly coated in oil.
    Place in a preheated oven at 180 °C / 350°F. Turn the croutons after 10 minutes and then cook for a further 5 minutes (15 mins total) until crisp and golden.
    Whilst your croutons are in the oven you can prepare your Caesar Salad dressing.
  • Start by crushing 4 anchovy fillets in a pestle and mortar. If you don’t have a pestle and mortar you can just use the back of a fork.
  • Finely chop up 1 clove of garlic.
    Separate one egg yolk from the egg white and add the yolk to a bowl, along with the garlic and crushed anchovies.
  • Use a glass citrus juicer to squeeze the juice from half of a lime.
    Add this to the bowl along with 1 teaspoon of Dijon mustard, a splash of Worcestershire sauce, some black pepper and 1 tablespoon of grated parmesan cheese.
    Mix the ingredients together using a fork.
  • Wash your lettuce leaves and dry them on a cloth, or use a salad spinner if you have one.
    I like to slice my lettuce to make it easier to eat, but you can also tear up your lettuce leaves or leave them whole.
  • Drizzle the dressing over your lettuce leaves and gently toss together so that it’s nicely coated.
    To serve, sprinkle over some more parmesan cheese and crumble up some crispy croutons.

Notes

Storage
Caesar Salad tastes best when made fresh and served straight away.
The dressing and croutons can be made ahead of time, but should only be mixed in with the lettuce leaves right before you are ready to serve. Otherwise the lettuce will lose its crispness and you’ll end up with a soggy salad.
The dressing can be stored in an airtight container in the fridge for up to 3 days.
The croutons can be stored at room temperature in an airtight container for 24 hours.
I would not recommend freezing any elements of this recipe.

Nutrition

Calories: 608kcal | Carbohydrates: 20g | Protein: 8g | Fat: 56g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 38g | Cholesterol: 113mg | Sodium: 563mg | Potassium: 153mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1481IU | Vitamin C: 7mg | Calcium: 149mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Keyword Caesar Salad, croutons, dressing, easy, gluten free, homemade, traditional
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