A simple Caesar salad with croutons and no chicken.

Votes: 2

How to Make - Easy Caesar Salad with Croutons (No Chicken)

Time: 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 530, total fat 45 G., saturated fats 7 G., proteins 10 G., carbohydrates 25 G., fiber 3 G., cholesterol 10 mg, sodium 607 mg, sugar 3 G.

The perfect Caesar salad is one made with homemade dressing and homemade croutons. Ree Drummond adds a touch of balsamic vinegar to her eggless dressing, which enhances its flavor. To really bring out the flavor, let the dressing sit for a while.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Salad dressing

4 whole anchovy fillets
2 tbsp (and up to 3 tbsp) Dijon mustard
1 tbsp balsamic or red wine vinegar (balsamic gives the sauce a richer flavor)
1 teaspoon Worcestershire sauce
2 cloves fresh garlic, peeled
Juice of half a lemon
0.5 cups olive oil
1/4 tbsp. freshly grated parmesan
1 pinch of salt

Garlic croutons

Half a French baguette
1/4 cup olive oil
2 cloves fresh garlic, peeled

Salad

Romaine lettuce leaves
A wedge of Parmesan

Ingredient Substitution Suggestions

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Recipes with similar ingredients: romaine lettuce, toast, Dijon mustard, wine vinegar, Worcestershire sauce, Parmesan cheese, Anchovies, lemon juice, garlic

Cooking the dish according to the recipe:

RefuelingPlace anchovies in a blender or food processor.

Add Dijon mustard, vinegar, Worcestershire sauce, garlic, and lemon juice. Beat on low speed for a few seconds. Scrape down the sides of the bowl.
With the blender running, slowly drizzle olive oil into the mixture. Add Parmesan, salt, and black pepper. Blend until smooth. Refrigerate the dressing for a few hours (it will only get better in flavor!) before adding it to the salad.

Crackers: Slice the baguette thickly and cut into 2 cm cubes. Place on a baking sheet.

Heat olive oil in a small saucepan or sauté pan over low heat. Crush—but don't crush—the garlic and add it to the oil. Use a spoon to stir the garlic around the pan. After 3–5 minutes, turn off the heat and remove the garlic from the pan.
Drizzle the bread cubes with olive oil. Mix everything together with your hands, then lightly season with salt. Stir and fry in a pan until golden brown and crispy.
SaladWash and dry the romaine lettuce leaves. Leave them whole. Grate the Parmesan cheese with a vegetable peeler.

Drizzle about half the dressing over the salad leaves. Add a handful of Parmesan shavings. Toss well first and add more dressing if needed.
Add more dressing and Parmesan to taste. Add the cooled croutons. Mix gently.