Crisp romaine, golden sourdough croutons, plenty of shaved Parmesan cheese, and the best Caesar dressing.
Caesar Dressing: (makes about ¾ cup)
1 anchovy fillet, rinsed and minced to paste
1 garlic clove, minced
¼ cup mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
3 tablespoons extra-virgin olive oil
3 tablespoons grated Parmesan cheese
⅛ teaspoon freshly ground black pepper
2 cups of sourdough* bread cubes (½-inch size cubes)
1 tablespoon plus 1 teaspoon extra-virgin olive oil
¼ teaspoon table salt
3 romaine lettuce hearts (18 ounces), chopped
⅓ cup shaved Parmesan cheese (for serving)
For the croutons: Preheat the oven to 350 degrees F. Scatter bread cubes on a large rimmed baking sheet, drizzle with the oil, and toss well to coat the cubes in oil. Spread them out in an even layer and bake until golden brown and crisp, about 15 minutes, stirring halfway. Let them cool on the baking sheet to room temperature. (Leftovers can be stored in an airtight container at room temperature for up to 24 hours.)
For the dressing: Rinse the anchovy fillet and add it to a medium bowl. Using a fork, mash the fillet into a paste. Add the garlic and mash once more, to break down the garlic. Whisk in the mayonnaise, lemon juice, mustard, and Worcestershire until combined. Continue to whisk while you drizzle in the olive oil. Add the Parmesan and pepper and stir until smooth. Add the romaine and toss to coat. Serve with the croutons and shaved Parmesan.
1 serving salad (1/6th of entire recipe): 8 WW Freestyle points
1 serving Caesar Dressing (2 tablespoons): 5 WW Freestyle points
135 calories, 15g fat, 3g sat fat, 6mg cholesterol, 162mg sodium, 1g carbs, 0g fiber, 1g protein
*If you can’t find sourdough nearby, use a baguette or ciabatta
Keywords: caesar salad, caesar salad recipe, caesar dressing
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