Recipe courtesy of Katie Lee Biegel
Caesar Salad with Crispy Capers and Garlic Breadcrumbs
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 612
- Total Fat
- 60 g
- Saturated Fat
- 13 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 90 mg
- Sodium
- 549 mg
Caesar salad is pretty ubiquitous on restaurant menus. I find that it's either really good or really bad, with not much in between. This recipe is my version of the ultimate Caesar. The fried capers are everything and the garlic breadcrumbs ensure that you get the flavor and crunch of croutons in every single bite.
- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 612
- Total Fat
- 60 g
- Saturated Fat
- 13 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 90 mg
- Sodium
- 549 mg
Ingredients
Dressing:
Capers:
Breadcrumbs:
Salad:
Directions
- For the dressing: In a food processor, combine the egg yolks, garlic, anchovies, Worcestershire and lemon juice. Pulse to combine. With the motor running, add the oils until emulsified. Season with salt and pepper and add the Parmesan.
- For the capers: In a small skillet over medium-high heat, heat the olive oil. Add the capers and cook until crispy, about 5 minutes.
- For the breadcrumbs: In a medium skillet, heat the butter, olive oil and garlic over low heat until the garlic begins to sizzle. Add the breadcrumbs and salt and pepper and toss to coat. Increase the heat to medium-high and cook, stirring often, until the breadcrumbs are golden brown, 2 to 3 minutes.
- For the salad: In a large bowl, toss the romaine with the dressing. Top with the crispy capers, breadcrumbs and Parmesan. Serve immediately.
