Caesar Salad

caesar salad
Caesar Salad
Makes 8 to 10 servings
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  1. 2 large heads romaine lettuce, cut into bite-size pieces
  1. 1 large egg yolk
  2. 1/4 cup lemon juice
  3. 1 tablespoon Worcestershire sauce
  4. 1/2 teaspoon salt
  5. 1/2 teaspoon pepper
  6. 1/4 teaspoon crushed red pepper
  7. 1 cup olive oil
  8. 1/4 teaspoon anchovy paste
  9. 1/2 cup shredded Parmesan cheese
  1. 1 (8.5-ounce) baguette, cut into 3/4-inch pieces
  2. 1/3 cup olive oil
  3. 1/3 cup grated Parmesan cheese
  4. 1 teaspoon Italian seasoning
  5. 1/2 teaspoon seasoned salt
  6. 1/4 teaspoon garlic powder
  7. 1/4 teaspoon onion powder
  1. For dressing: In a small saucepan, whisk together yolk and next 5 ingredients. Cook over medium-low heat, stirring constantly, for 6 to 8 minutes or until mixture coats the back of a spoon. Remove from heat, and immediately place saucepan in a bowl of ice water to stop the cooking process. Whisk in olive oil and anchovy paste until smooth. Whisk in Parmesan cheese. Let cool completely; cover and refrigerate for up to 2 days.
  2. Preheat oven to 375º. Line a baking sheet with aluminum foil.
  3. For croutons: Spread bread pieces in an even layer on prepared pan. In a small bowl, whisk together olive oil and all remaining ingredients. Drizzle olive oil mixture over bread, tossing to coat.
  4. Bake for 15 minutes, stirring every 5 minutes, or until golden brown. Let cool completely. Store in an airtight container for up to 2 days.
  5. In a large bowl, toss together lettuce, croutons, and dressing until well combined. Serve immediately lettuce with dressing and top with croutons, tossing to coat. Garnish with Parmesan cheese shavings, if desired.
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