| Level: | Easy |
| Total: | 19 min |
| Prep: | 10 min |
| Cook: | 9 min |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon olive oil
- 1/2 teaspoon minced garlic
- 1 cup bread, cut in 1/2-inch cubes
- 3 hearts romaine lettuce
- 1/2 cup Caesar Dressing, recipe follows
- 1/2 cup shaved Parmesan
- 3 anchovy fillets, finely chopped
- 1 tablespoon finely chopped capers
- 1 tablespoon Dijon mustard
- 1 egg yolk
- 1 teaspoon minced garlic
- 3/4 cup vegetable oil
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1/4 cup heavy cream
- Kosher salt
Instructions
- In a large skillet heat the olive oil over medium heat. Add the garlic and bread cubes, tossing well to coat with oil. Toast in the skillet for 7 minutes until golden.
- Tear the romaine hearts into bite size pieces. Toss with the Caesar Dressing making sure to coat all the leaves generously. Garnish with shaved Parmesan and the garlic croutons.
- In a medium bowl mix together the anchovy fillets, capers, mustard, egg yolk, and garlic. While whisking vigorously add the vegetable oil in a slow, steady stream. Whisk in the red wine vinegar and lemon juice. Stir in the heavy cream and season, to taste, with the salt.
- Will keep for several days stored in the refrigerator in an airtight container.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 405 |
| Total Fat | 39 g |
| Saturated Fat | 7 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 8 g |
| Cholesterol | 48 mg |
| Sodium | 461 mg |
Reviews
nice meme
I used store-bought croutons. Overall, very easy and the dressing is great. I might try it with less cream because it didn’t have any tang which I like a little of. I like the idea of Worcestershire…next time.
Very,very good and easy to make.
it was okay, way too salty and i didnt have mild flavored olive oil so mine has a strong olive oil taste.
I made this for my co-workers and they LOVED it! I left out the capers thinking it may be too tangy for me. I’m glad I did. I used anchovy paste since I didn’t have fillets on hand. I will be making this again.
very delicious!!! the best salad dressing i’ve ever made, definitely better than store-bought. i put a little bit more of lemon juice for more tang! love it!!!
This dressing is better than anything you can but at the store! The ingredients are expensive if you need to buy everything new, but it’s well worth it 🙂
I have tasted many a caesar salad over the years and this one is delicious. When I first tasted it, I thought it definitely tasted like caesar salads I’ve had at different restaurants and a group of friends to whom I served this salad, agreed that it is “restaurant quality” and raved. At first, I was extremely hesitant to add in the anchovies because I am not a fan however, after reading several similar comments, I decided to move outside my comfort zone and add it in. So glad I did! The anchovies (I used anchovy paste) gave the dressing a depth of flavor, a particular saltiness but not a fishy taste. Love it…love it…love it!
My husband makes this dressing all the time and we love it! He adds cracked black pepper, 1 tsp. worchestershire sauce and parm cheese and doubles the red wine vinegar (to give it some tang). It turns out great every time!
Big lover of caesar salad and capers so seeing this recipe and the rave reviews I think I expected too much. The flavor is nice, better if made a few hours ahead and allowed to mellow. But, it’s missing the creaminess I want. Better than many homemade caesars but not a keeper for my household.