One of my most favorite dishes is a Classic Caesar Salad. This recipe serves about 8 people. Many restaurant versions serve a creamy dressing; I prefer the classic version as there is plenty of flavor in this dressing as is. No need to add any kind of cream to make it thicker or more creamy which also adds more calories and fat.
The secret to making a classic Caesar dressing is in the layering of ingredients. And, as well, mincing the ingredients and then forming a paste in the bottom of a large wooden salad bowl allows for the flavors to begin to meld together. The classic dressing recipe calls for 1 raw egg. The acids in the mustard, lemon, and Worcestershire sauce help to “cook” the egg, however, if you are sensitive to raw foods, avoid this recipe or consume with caution.
Favorite proteins to serve with Classic Caesar Salads:
*Blackened Grilled Salmon
*Blackened Grilled Shrimp
*Blackened Grilled anything… LOL
*Chicken goes great with Caesar Salads but I do not eat chicken as my body does not metabolize it well.
*Blackened Grilled Tuna is also great
*If you don’t care for Blackened seasoning, just grill with simple Lemon Pepper
My favorite go-to non-sponsored ingredients are:
*Grey Poupon Dijon Mustard – the original Grey Poupon – do not use any other brand
*Paul Prudhomme’s Blackened Seasoning – order online from Amazon for the best value on the large container
Nutrition Facts Serving size: 1 cup
Servings: 8
Amount per serving
Calories 184
% Daily Value*
Total Fat 16.5g 21%
Saturated Fat 3.2g 16%
Cholesterol 34mg 11%
Sodium 483mg 21%
Total Carbohydrate 3.7g 1%
Dietary Fiber 0.7g 3%
Total Sugars 1.4g
Protein 6.8g
Vitamin D 2mcg 10%
Calcium 107mg 8%
Iron 2mg 11%
Potassium 144mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition
Recipe
Classic Caesar Salad
Salad
Classic Caesar Salad Dressing tossed with Romaine lettuce and served with tempeh, salmon, or shrimp
Ingredients
3-4 fresh garlic cloves, minced with the anchovies
4 anchovies, minced with the garlic
2 Tablespoons Grey Poupon dijon mustard
1 whole egg
Fresh juice of 1/2 large lemon, seeds removed
2 Tablespoons Worcestershire sauce
1/4-1/2 cup good quality extra virgin olive oil
1 Tablespoon freshly ground black pepper
1/2-3/4 cup finely grated good quality parmesan cheese
1 large head Romaine lettuce, sliced into planks and then sliced crosswise
Instructions
As stated in the first two ingredients, mince garlic and anchovies together.
Place in the bottom of a large wooden salad bowl and smash, mash, and stir together using a dessert fork.
Add the Grey Poupon and continue to mash and stir the ingredients together.
Add the egg and mix in to the other ingredients using the fork.
Add the lemon juice and continue mixing thoroughly with the fork.
Add the Worcestershire sauce and continue mixing thoroughly with the fork.
Add the olive oil and whisk together rapidly and thoroughly with the fork.
Add the black pepper and mix in thoroughly with the fork.
Add the finely grated parmesan cheese, whisking in with the fork.
Add the Romaine lettuce and toss with wooden salad spoon and fork, mixing thoroughly.
NOTES: Taste the dressing before tossing with the lettuce for desired flavor. If needs a little more mustard, add by teaspoonfuls until desired taste; if needs a little more lemon, add a small squeeze as lemon can be overpowering. Go a little heavy on the pepper - amount here is a suggested amount. Taste first before adding.
TIP: Use amount of dressing desired. Remaining dressing can be saved in an airtight container, refrigerated, for up to 5 days.
CAUTION: This recipe uses a raw egg. Pregnant women, children, older adults, and people, in general, may want to use caution when consuming raw foods.
SERVING TIPS: Serve alone or topped with Grilled Salmon, Blackened Grilled Salmon, Grilled Chicken, Grilled Tempeh, Grilled or Blackened Grilled Shrimp or Ahi Tuna
