Classic Caesar Salad | Emeril Lagasse
Learn how to make an exceptional Caesar Salad. From properly preparing the lettuce, to making the quintessential zesty dressing and irresistible croutons. This crunchy refreshing salad works as a fantastic side dish or as main dish when topped with grilled chicken or shrimp. You won’t want to miss this recipe!
CLASSIC CAESAR SALAD
SERVES 4
SALAD
Coarse salt and freshly ground black pepper
2 cloves garlic
1 to 3 anchovies
2 teaspoons Dijon mustard
1 large egg yolk fork
⅓ cup extra-virgin olive oil
⅛ teaspoon Tabasco sauce
¼ teaspoon Worcestershire sauce
2 tablespoons fresh lemon juice
¾ cup freshly grated Parmigiano-Reggiano cheese, plus more garnish
2-3 heads romaine hearts, cut into 1-inch pieces, washed and spun dry
Croutons (recipe follows)
In a large wooden salad bowl, sprinkle a generous pinch of salt. Add garlic and mash to make a paste using a fork. Add anchovies and mash to incorporate. Stir in mustard and add yolk, continuing to stir until well combined. Slowly drizzle in olive oil, stirring until emulsified. Add Tabasco, Worcestershire, and lemon juice and stir to combine. Mix in ½ cup cheese. Add lettuce and gently toss until well coated with dressing. Season with salt and pepper. Top with croutons and gently toss to combine. Garnish with additional cheese.
CROUTONS
SERVES 4
1 garlic cloves, grated (optional)
¼ cup olive oil
2 to 3 cups French bread cubes (from ½ baguette)
Pinch of salt
Preheat oven to 350 degrees. In a small bowl, combine garlic and oil. In a medium bowl, toss bread cubes with oil mixture until evenly coated. Season with salt and toss again. Spread bread cubes in a single layer on a baking sheet. Bake until golden brown, 10 to 15 minutes.
COOK’S NOTES: We advise using caution when consuming raw egg products; children or other individuals with compromised immune systems should take care due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend using only fresh, properly refrigerated, clean grade A or AA eggs with intact shells.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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Gordon Ramsay's Ultimate Caesar Salad
Homemade caesar salad with a Gordon Ramsay touch. Watch as he tosses the perfect medley of fresh veggies, homemade dressing and juicy chicken for this healthy meal. Get more cooking inspiration on Gordon Ramsay's Ultimate Home Cooking, FREE on Dabl Network TV! Visit for where to watch! #Dabl #DablNetwork #CordCutters #FreeTV
This Spicy Kale Caesar is My NEW Salad Obsession
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The NEW Way to Make a Caesar Salad (Spicy Garlic Confit Kale Caesar salad with Sesame Stick Breadcrumbs)
RECIPES
Spicy Kale Caesar
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Sunday Sauce
The Original Caesar Salad
Philly Cheesesteak
PATREON:
CAESAR SALAD WITH PARMESAN CROUTONS
Scroll ???? for the recipe! My all time favourite salad recipe. I’m using leftover roast chicken but you can use grilled prawns, smoked salmon or grilled halloumi. Sending you all lots of love ????????
Serves 4
INGREDIENTS:
450g / 1Ib Tuscan kale, tough stems removed, leaves roughly chopped
220g /½ Ib romaine lettuce
30g /¼ cup of parmesan shavings
2 tsps pumpkin seeds
2 filets of cooked chicken (sliced), or grilled prawns, or smoked salmon,
For the dressing
1 clove garlic, crushed
Juice and zest of one lemon
½ cup olive oil
50g / 1/3 cup Parmesan cheese, grated
sea salt and freshly ground black pepper
For the croutons
4 slices of white bread, heels removed and cut into small cubes
2 tbsps olive oil
1 tbsp parmesan cheese
1 tsp dried oregano
Sea salt and freshly ground black pepper
METHOD:
1. Pre-heated the oven to 200oC/400F/Gas 6
2. Start by making the croutons. Place the cubed bread on a roasting tray, and add the
grated parmesan, olive oil and dried oregano. Season with sea salt and freshly ground
black pepper. Toss well, making sure the cubed bread pieces are coated. Place in the
pre-heated oven for 10 minutes.
3. Next make the dressing. Whisk together all the ingredients, then add the leaves,
pumpkin seeds, parmesan shavings and chicken toss well and season with sea salt and
freshly ground black pepper.
4. Lastly add the croutons once they are baked and serve!
This salad is always a huge hit with everyone
Salad recipe ➡️
Caesar Salad with Homemade Caesar Dressing and Croutons
Caesar Salad with Homemade Caesar Dressing and Croutons
Fresh crisp romaine, topped with homemade croutons, Parmesan shavings and a creamy Caesar dressing {minus the anchovies}!
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Ingredients:
2 cloves of Fresh Garlic
1 cup Mayonnaise (homemade or store bought)
1/2 teaspoon of Ground Mustard
1 heaping teaspoon of grainy Dijon Mustard
2 tablespoons Red Wine Vinegar
2 teaspoons Worcestershire Sauce
1/2 cup freshly grated Parmesan Cheese
1/4 cup Extra Virgin Olive Oil, plus two tablespoons, divided
1/4 teaspoon coarse ground Black Pepper, plus two pinches, divided
6 slices of good quality bread, cut into cubes
Kosher Salt
1 head Romaine Lettuce
1/4 cup Parmesan Cheese shavings, more or less
Directions:
In a small food processor, pulse the garlic until minced.
Add in the mayo, ground mustard, Dijon, Worcestershire and Parmesan. Secure the lid and slowly pour in the olive oil. Season with a 1/4 teaspoon of black pepper and pulse until combined. Pour in a container with a tight-fitting lid and refrigerate until ready to serve.
Preheat oven to 400 degrees.
Cut the bread into cubes, place on a rimmed sheet pan and toss with olive oil, two pinches of kosher salt and black pepper. Bake for 10 to 12 minutes until golden and crispy. Remove and let cool.
Wash, dry and chop the romaine. Place the lettuce into a large bowl and top with the cooled croutons and Parmesan shavings.
Plate and serve with the homemade Caesar dressing and more black pepper if desired.
Adapted from: