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Caesar Salad
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5 from 3 votes

Caesar Salad

This flavorful salad pairs so well with steak and other proteins. It's a delicious salad to have in your recipe folder...
Prep Time10 minutes
Cook Time0 minutes
Passive Time30 minutes
Total Time40 minutes
Servings: 4
Author: Francine Lizotte
Course: Appetizers, Salads & Dressings, Vegetables & Sides
Cuisine: Fusion, International, Mexican
Keyword Gluten Free, Healthy, Light Meal, Lunch, One Pot Meals, Vegetables

Ingredients

  • 10 cups Romaine lettuce, torn, washed and drained
  • 2-3 large cloves garlic, pressed
  • 1 large pasteurized free-run egg yolk tips & tricks
  • 1 heaping tbsp. Dijonnaise see Recipe
  • 1 heaping tsp. horseradish see Recipe
  • 1/2 tsp. Worcestershire sauce
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 3 tbsp. extra virgin olive oil tips & tricks
  • 1 - 1 1/2 tbsp. freshly squeezed lemon juice (about 1/2 lemon) tips & tricks
  • 1/4 cup Grana Padano cheese, grated plus more for garnish
  • 5 slices bacon, cooked and crumbled tips & tricks
  • 1 tbsp. capers, rinsed and drained
  • 1 1/2 cups croutons see Recipe

Directions

  • After washing the salad and draining it well, place it in a salad sac and transfer to the freezer for 20 minutes then to the refrigerator until ready to serve. It makes the lettuce very crispy.
  • Cut half of one garlic clove and rub the bottom and the sides of the salad bowl.
  • Add yolk, Dijonnaise and horseradish; whisk until well blended. Add pressed garlic, Worcestershire sauce and freshly ground black pepper; whisk again.
  • Emulsify the olive oil by slowly pouring in the mixture, whisking constantly.
  • Add lemon juice and grated cheese to the dressing; combine well.
  • When ready to serve, add the chilled lettuce to the dressing and toss until well coated.
  • Add bacon, capers and croutons; toss to combine.
  • Place in 4 serving plates and sprinkle more cheese on top.