Everyone will surely love this quick Caesar Salad. This is my favorite classic salad ever. My homemade croutons and dressing is just delicious, fresh and vibrant. They are easy to throw together.
The best thing about this Salad is that it can pair to any main dish on the table. From roast beef, soups to barbeque, this salad can be a quick recile to balance out your meal.
Easy Caesar Salad (with Dressing)
INGREDIENTS:
For Dressing:
1 fresh egg
2 tablespoons fresh lemon juice
1-2 tablespoon Apple Cider Vinegar (adj to tanginess)
3 cloves garlic, peeled
1 cup light olive oil (or combine ⅓ cup extra virgin olive oil + ⅔ cup grapeseed oil)
¼ cup fresh parsley, chopped
⅓ to ½ cup fresh grated Parmesan cheese
salt and pepper to taste
For the Croutons:
4 cups cubed bread
2 Tablespoon oil
2 Tablespoon Butter
garlic powder
salt and pepper, to taste
For the Salad:
Fried chicken breast fillet, sliced in strips or cubed
1 cucumber, sliced
1-2 tomatoes, chopped
½ carrot, grated
1 head fresh romaine lettuce
¼ cup Parmesan cheese, grated
bacon, bits (optional)
INSTRUCTIONS:
1 For Dressing: In a blender, add egg, lemon juice, vinegar and garlic. Gradually add in the oil while blender is at a lower speed.
2 Once the dressing is smooth, transfer it into a bowl and add the parsley (to neutralize the garlicky flavor of the dressing). Stir in in the grated Parmesan and add more to make it thicker. Season with salt and pepper to taste. Let it chill in the fridge and let the flavor sink in on its own. Shelf life up to 3 days in the fridge if stored in airtight containers.
3 For the Croutons: In a pan, heat oil and butter over low heat. Once the butter is melted, add the bread cubes to the pan and fry over medium-high heat. Season it with salt, pepper, and garlic powder to taste. When the bread turns brownish, remove from heat and let it stand in the pan to cool. Let it dry up. (You can make this ahead of time and keep it in airtight containers)
4 For the Salad: Chop the fresh lettuce into bite size pieces and soak in a bowl of water for a few minutes. Then, drain water, and roll the lettuce in a clean dish towel to remove the excess water. Let it stand in the towel and transfer in the fridge to let it chill until ready to assemble the salad.
5 In a serving platter, arrange all the ingredients and start with the bed of lettuce. Only combine the croutons and dressing just prior to serving (if it stand too long before serving the lettuce will go soggy).
Kitchen Tips: You can add shredded purple cabbage to add colors to your salad!
