Servings: four to six.
There are several stories about the creation of this iconic salad. But whatever its true origins, making one at home is as simple as shopping for the best ingredients and making your own homemade croutons and dressing.
CooksClub Members: Watch the Video Recipe to see a demonstration of how each componant of this Classic Caesar Salad comes together.
Put the lettuce in a large salad bowl. Drizzle a scant 1/3 cup of the dressing over the lettuce and toss well. Taste and add more dressing if necessary, a teaspoon or so at a time, until the leaves are nicely dressed. Add 1/4 cup of the Parmigiano and toss well. Taste a leaf and add more cheese if you like or pass more at the table. Season to taste with salt and pepper. Add the croutons, toss well, and serve.
Leftover dressing is great on pasta or potato salad, or brushed on grilled chicken or fish.
Note: This recipe contains a raw egg. If that’s a concern, use a pasteurized egg.
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My first time making Caesar from scratch and we loved it, I will however pour the oil in faster so that it is not so thick as it made it difficult to toss. Since I don't keep white bread in the house, I used store bought Caesar croutons to save time and it was just fine. Due to the dressing being so thick, the best way to toss it is to spread the dressing in the bottom of the salad bowl, add the lettuce and toss. This way the lettuce is easier to coat because you are picking it up off the bottom as you toss rather than trying to mix a blob into it. Then add your remaining ingredients. One thing though, the burp from it later was really nasty when eaten by itself. Don't know what was up with that.
We have made this many times. I don't find the dressing too thick or to garlicky (is there any such thing?). We've also mixed the dressing with cut-up chicken (leftover from a roast chicken) and put on rolls or in pitas with lettuce to make caesar chicken sandwiches. Yum!
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