Caesar Recipe
(133 cal) Romaine Parmesan Croutons Caesar Dressing Parmesan-Dusted Pine Nuts Gluten Free without croutons
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Ingredients
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Salad
Croutons (optional; omit for gluten-free)
Caesar Dressing
Parmesan-dusted Pine Nuts
Method
Salad
Prepare greens
Wash romaine hearts thoroughly. Dry completely using a salad spinner or clean kitchen towels. Trim the root end and tear or chop the leaves into bite-sized pieces. Place in a large salad bowl and chill briefly while you prepare other components.
Assemble
When ready to serve, add most of the grated Parmesan (reserve 1–2 tablespoons for finishing) and the Parmesan-dusted pine nuts to the bowl with romaine. Toss gently after adding dressing (see Dressing section) so leaves are evenly coated. Finish with reserved Parmesan and a crack of black pepper. Taste and adjust salt sparingly.
Croutons (optional; omit for gluten-free)
Preheat oven to 375°F (190°C). Toss the bread cubes with 2 tablespoons olive oil, minced garlic, and 1 teaspoon salt until evenly coated. Spread in a single layer on a baking sheet and bake 8–12 minutes, stirring once or twice, until golden and crisp. Remove and cool. Add to salad just before serving so they remain crunchy.
Caesar Dressing
In a medium bowl, whisk together mayonnaise, grated Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste, and the grated/minced garlic until smooth.
Slowly stream in the 1 tablespoon extra-virgin olive oil and 3 tablespoons neutral oil while whisking vigorously to emulsify. If the dressing is too thick, whisk in up to 1 tablespoon cold water to loosen to a pourable consistency.
Season with 1/2 teaspoon freshly ground black pepper and taste. Add a pinch of salt only if needed (the Parmesan, anchovy, and Worcestershire contribute salt). Keep refrigerated until ready to use. For best flavor, let rest 10–15 minutes to allow flavors to meld.
Parmesan-dusted Pine Nuts
In a small skillet over medium heat, melt 1 teaspoon unsalted butter. Add 2 tablespoons pine nuts and toast, stirring frequently, for 2–3 minutes until fragrant and lightly golden — watch closely to prevent burning.
Remove skillet from heat and immediately stir in 1 tablespoon finely grated Parmesan and 1/4 teaspoon salt so the cheese melts slightly and coats the nuts. Spread on a small plate to cool; they will crisp as they cool. Use to top the salad.