Caesar Salad with Lemon Parmesan Dressing

20 Ratings
  • prep time 0 min
  • total time 0 min
  • serves 4
Caesar Salad with Lemon Parmesan Dressing

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own! This classic salad has come a long way since its 1924 invention by Caesar Cardini at his Tijuana restaurant. It’s now found on virtually every menu in the country — at home and in restaurants. Since there are as many ways to make it as there are cooks, I don’t spend a lot of time worrying about authenticity, just flavour. Here’s my version.

Appetizer, Bake, Cheese, Lunch, North American, Quick and Easy, Vegetarian


Ingredients

For the Salad:

½ loaf of Italian bread

A few generous splashes of olive oil

2 heads of romaine lettuce

A thinly sliced red onion

Lemon Parmesan Dressing

A sprinkle or two of salt and pepper

For the Dressing:

1 cup of extra virgin olive oil

The juice and zest of two lemons

A few dashes of Worcestershire sauce

1 heaping spoonful of Dijon mustard

½ cup or so of grated Parmesan cheese

A few cloves of chopped garlic

A sprinkle or two of salt and pepper

Directions

For the Salad:

1. Preheat your oven to 350 degrees F. Cut the bread into cubes and toss with enough olive oil to lightly coat each one. Spread the cubes in a single layer on a baking sheet and bake until golden brown and crisp, about fifteen minutes.

2. Tear the lettuce into bite-sized pieces and toss with the onion and a half-cup or so of the dressing. Sprinkle the croutons on top and season.

For the Dressing:

1. Mix everything together until smooth dressing forms. A blender, food processor or an old-fashioned whisk and bowl all work well but I prefer my immersion blender. It’s easier to clean up!

See more: Appetizer, Bake, Cheese, Lunch, North American, Quick and Easy, Vegetarian

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