Caesar Salad without Anchovies
This Homemade Caesar Salad recipe is made with homemade croutons, Romaine lettuce, Parmesan cheese, and creamy Caesar salad dressing that’s made without Anchovies.
Servings: 8 people
Calories: 413kcal
Cost: $5.07
Equipment
- blender
- large bowl
- cutting board
- measuring cups
- chef's knife
- Measuring spoons
- baking sheet
- whisk
Ingredients
CROUTONS:
- 3 Tablespoons extra virgin olive oil
- 1 ½ teaspoon seasoning salt like Mrs. Dash or Montreal Steak Seasoning
- 3 cups French bread cubes
CAESAR SALAD DRESSING:
- ⅓ cup mayonnaise
- 1 Tablespoon extra virgin olive oil
- 2 garlic cloves minced
- 2 teaspoons Dijon mustard
- 2 teaspoons lemon juice
- 1 ½ teaspoon red wine vinegar
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
FOR THE CAESAR SALAD:
- 2 - 3 romaine hearts about 20 ounces total, cut crosswise into 3/4-inch-thick slices, rinsed, and dried very well (8 to 9 lightly pressed cups)
- ⅓ cup shredded Parmesan cheese
Instructions
MAKE CROUTONS:
- Move the oven rack to the middle position and preheat to 425 degrees F.
- In a large bowl whisk together olive oil and seasoning salt.
- Add bread cubes and toss until the bread cubes are coated in the oil mixture.
- Place the bread cubes on a rimmed baking sheet. Bake the bread crumbs until golden brown, about 8-10 minutes, stirring halfway through baking.
MAKE CAESAR DRESSING:
- Add all of the Caesar dressing ingredients into a blender. Blend until the dressing is smooth and incorporated.
TO FINISH:
- In a large bowl, toss together romaine, Parmesan, and dressing. Add croutons and serve.
Notes
If you love the taste of anchovies in Caesar dressing, then add 2 anchovy fillets to the blender when you blend up the dressing.
Nutrition
Serving: 1.5cup | Calories: 413kcal | Carbohydrates: 53g | Protein: 13g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 1190mg | Potassium: 307mg | Fiber: 4g | Sugar: 3g | Vitamin A: 6192IU | Vitamin C: 4mg | Calcium: 116mg | Iron: 4mg