Caesar salad is pretty ubiquitous on restaurant menus. I find that it’s either really good or really bad, with not much in between. This recipe is my version of the ultimate Caesar. The fried capers are everything and the garlic breadcrumbs ensure that you get the flavor and crunch of croutons in every single bite.
| Level: | Easy |
| Total: | 40 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 large egg yolks
- 1 clove garlic
- 2 anchovy fillets
- 1 teaspoon Worcestershire sauce
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup extra-virgin olive oil
- 1/2 cup avocado oil or vegetable oil
- Kosher salt and freshly ground black pepper
- 1/4 cup freshly grated Parmesan
- 1/4 cup olive oil
- 2 tablespoons capers, patted dry with a paper towel
- 3 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, minced
- 1/2 cup panko breadcrumbs
- Pinch each kosher salt and freshly ground black pepper
- 3 romaine hearts, chopped
- 1/2 cup freshly grated Parmesan
Instructions
- For the dressing: In a food processor, combine the egg yolks, garlic, anchovies, Worcestershire and lemon juice. Pulse to combine. With the motor running, add the oils until emulsified. Season with salt and pepper and add the Parmesan.
- For the capers: In a small skillet over medium-high heat, heat the olive oil. Add the capers and cook until crispy, about 5 minutes.
- For the breadcrumbs: In a medium skillet, heat the butter, olive oil and garlic over low heat until the garlic begins to sizzle. Add the breadcrumbs and salt and pepper and toss to coat. Increase the heat to medium-high and cook, stirring often, until the breadcrumbs are golden brown, 2 to 3 minutes.
- For the salad: In a large bowl, toss the romaine with the dressing. Top with the crispy capers, breadcrumbs and Parmesan. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 612 |
| Total Fat | 60 g |
| Saturated Fat | 13 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 10 g |
| Cholesterol | 90 mg |
| Sodium | 549 mg |
Reviews
Not in my recipe box fir sure. Mustard is needed and thus way to time consuming. Again, she eats better food from the other three talented co hosts than what she herself serves.
Not a keeper for me. The crouton did made the salad oily. Loved the addition of fried capers.
We’ll stick to traditional crotons.
We’ll stick to traditional crotons.
For some reason the dressing was awful the next day. I was really looking forward to another great salad like the day before and was SO disappointed. Not sure what happened but I made it just like it said. The dressing was NOT good the second day. Just fyi.–imo.
Caesar salad is my favorite salad, EXCEPT for the hard, nearly inedible croutons. When I make it at home I omit them. At a restaurant I push them aside. Katie has come up with the perfect compromise with her garlic butter infused panko breadcrumbs. It takes the traditional Caesar salad to new enjoyable heights. You get the wonderful flavor of garlic infused croutons in every bite without chipping a tooth. Thanks Katie!
The juice isn’t worth the squeeze. Extremely time consuming for very little payoff. A Caesar salad is a side dish and the prep for this recipe exceeded that of a main dish.
I watched Katie make this on Kitchn and I wanted to try it. Made the dressing (substituted the anchovies for capers), put in frig o/n, and I then made the breadcrumbs right before dinner. I did not have time to make the fried capers. It was a hit. I made this into Buffalo Chicken Caesar Salad Wraps adding Buffalo chicken, fresh Parmesan and chopped tomatoes to add to the wrap! Each dinner guest put their own dressing on within the wrap. Seconds were served! It was a hit for dinner. Also served w a tortellini spinach soup. It is a keeper! Will be adding this to my list for summer fun and taking for parties!!!
The dressing is perfection!
They put avacado oil in the dressing and it is being used in everything these days. Please point out that this is an ingredient in the recipe because I personally am highly allergic to Avacado and have read that many people with nut allergies are allergic to Avacado as well.