Caesar Salad
Print Category Green salad Thematic Without cooking summer kitchen Less than 30 minutes Source Dairy Goodness Evaluation
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Click to enlarge Homemade croutons
- 2 to 3 slices whole wheat bread
- 30 ml vegetable oil
- Pinch salt
- Pinch pepper
- 1 clove garlic, minced
- 2 ml paprika
- 2 ml Parmesan, grated
Caesar dressing
- 1 clove garlic, chopped
- 10 ml capucine capers
- 10 ml Dijon mustard
- Pinch salt
- Pinch pepper
- 2 ml lemon juice
- 45 ml vegetable oil
- 5 ml Parmesan cheese, grated*
- 10 ml plain yogurt
- ½ romaine lettuce, medium
Homemade croutons
- Preheat oven to 350°F (180 °C). Cut bread slices into cubes. Combine all other ingredients in a big bowl. Add bread cubes and toss to coat. Bake for 10 to 15 minutes, or until bread is dry. Let cool and set aside
Caesar dressing
- Finely mince garlic and capers. In a small bowl, whisk Dijon mustard, salt, pepper, lemon juice, garlic and capers. Gradually whisk in oil in a thin stream until mixture is creamy. Beat in Parmesan and yogurt at the end of the recipe.
- Caesar Salad: In a big bowl, combine torn Romaine lettuce leaves with croutons and dressing and toss to coat. Serve.
Cook commentary
5 Servings
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