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Caesar Salad Recipe

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This recipe for Caesar Salad is from The Dickinson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bag of 3 whole romaine
1 loaf Italian bread, cubed 1 inch
2 grilled boneless chicken breast, rested and cubed

1 egg yolk at room temperature
1 TB Dijon mustard
1 tsp Worcestershire sauce
2 cloves crushed garlic
1/8 cup fresh squeezed lemon juice (1/2 a lemon)
1 tsp kosher salt
1/2 tsp fresh ground black pepper
1 cup pure light olive oil
1/2 cup grated Parmesan in dressing
1/2 cup shaved Parmesan for tossing
Directions:
Directions:
In a food processor combine egg, Dijon mustard, Worcestershire, crushed garlic, half the lemon juice, salt and pepper. Process until smooth.

With the food processor running, slowly pour the olive oil in and process until thick and creamy. Check taste for more lemon juice.

Add Parmesan cheese last and pulse 5 or 6 times.

Coat bread cubes in additional olive oil, butter, garlic powder, sea salt and black pepper. Toast in a 350 oven 5 minutes. Cool.

Wash and chop romaine. Cover with a wet paper towel. Refrigerate 30 minutes for crispy romaine. Remove excess water before dressing.

Toss romaine and dressing. Sprinkle with shaved Parmesan and black pepper. Toss in croutons and cubed chicken last. Garnish with a little more Parmesan and black pepper.
Number Of Servings:
Number Of Servings:
5-6
Preparation Time:
Preparation Time:
30minutes
Personal Notes:
Personal Notes:
Lemons can vary and the juice can quickly turn your beautiful dressing bitter. Add gradually to taste. Make croutons and dressing ahead for a quick complete meal.

 

 

 

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