| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- *1 egg yolk
- 1/2 lemon, juiced
- 1 tin anchovies
- 1 tablespoon chopped garlic
- 1/2 cup olive oil
- 1/2 cup canola oil
- 1 tablespoon Dijon mustard
- 1 teaspoon sea salt
- 1 teaspoon cracked black pepper
- 1 bag romaine hearts, rinsed, patted dry and chopped (3 heads of hearts)
- 2 avocados, pitted, peeled and sliced
- 5 slices bacon, cooked crisp and crumbled
- 1/2 pound jumbo lump crabmeat
- 1 loaf focaccia bread, cubed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
Instructions
- Preheat oven to 425 degrees F.
- For the dressing:
- In a food processor, add egg yolk, lemon juice, anchovies, and garlic. Pulse until there is an even consistency. With the machine running, slowly add olive and canola oil until emulsified. Add the mustard, salt and pepper and pulse to combine.
- For the salad:
- Combine all the salad ingredients and toss with dressing until evenly coated.
- For the croutons:
- Place cubed bread into a large bowl. Drizzle with olive oil, sprinkle with salt and pepper and toss together. Place on a baking sheet and bake for 5 to 10 minutes or until brown and crispy.
- Serve salad with croutons on top.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
- To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1159 |
| Total Fat | 99 g |
| Saturated Fat | 15 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 11 g |
| Sugar | 4 g |
| Protein | 27 g |
| Cholesterol | 116 mg |
| Sodium | 1159 mg |
Reviews
I can make it 1 day!
Not my favorite salad. The bacon overpowered the crab and it was lost. The dressing turned out good but with bacon it was a bit salty. Won’t make it again. I think that I will just have 1/2 Avocado filled with Crab meat and drizzle the dressing over it. I might add some tomatoes.
Fantastic – as usual! I didn’t think I liked anchovies but this was the BEST salad dressing! Thank you so much for airing this show at the new time. We love it!
I love this show everything is a cinch to make.Cooking is so easy now.
I love Aaron’s show and this salad looked like a cinch to make. It was perfect for a hot summer evening, but I had to cut the salt down by less than half to make it palatable. I also skipped the croutons as we didn’t have any good bread in the house, and didn’t miss them a bit. Delicious with fresh avocado.
I tried this last night for dinner and it was too salty. It just wasn’t for us and we love caesar salads. You know something isn’t good when your husband eats his portion to show he appreciates you making it.. but he does it with a bland look on his face. Our local Publix and Kroger did not have the type of bread for croutons so I used fresh french bread which tasted fine.
Very good. This is my first time making any kind of salad dressing.
The cut the salt down to 1 teaspoon otherwise it will be toooo salty.
The cut the salt down to 1 teaspoon otherwise it will be toooo salty.
Never new that caesar salad dressing typically has anchoives I’ve had anchioves on pizza ONCE if ya know what I mean….LOL
This salad is great; however, it was very salty, so I would suggest cutting the salt in the dressing down significantly.
Great meal for “on the go” people-you can make the dressing ahead and simply put the salad together to taste-I’m not big on anchovies but savored the taste in this meal. This is a keeper. Impressive, also (smile)