Recipe courtesy of Ali Tila
and
Jet Tila
Recipe courtesy of Ali Tila
and
Jet Tila
Watch how to make this recipe.
Caesar Salad Bites
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- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 215
- Total Fat
- 19 g
- Saturated Fat
- 4 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 26 mg
- Sodium
- 213 mg
Making Caesar salad from scratch is a fundamental skill, like roasting a chicken or grilling a steak. It’s a lot easier than you think, and the homemade flavor will impress friends and family!
- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 215
- Total Fat
- 19 g
- Saturated Fat
- 4 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 26 mg
- Sodium
- 213 mg
Ingredients
Croutons:
Dressing:
Bites:
Directions
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29m
Easy
CLASS
- Preheat the oven to 375 degrees F.
- For the croutons: Combine the oil and garlic in a small bowl and whisk for 10 seconds. Add the bread cubes and toss to coat. Add the Parmesan, season to taste with salt and pepper and toss again. Transfer to a small baking sheet, drizzle with a little more oil and bake until golden and crisp, about 15 minutes.
- For the dressing: Combine the Parmesan, yolk, lemon juice, anchovies, garlic and Worcestershire in a food processor. Pulse 3 to 4 times until well combined. While the processor is running, drizzle in the oil and process until a smooth emulsion forms, about 30 seconds. Season generously with salt and pepper.
- For the bites: Tear the leaves from the romaine heart and arrange on a platter. Place a few croutons and tomato halves inside each leaf. Drizzle each leaf with about a tablespoon of dressing (you will have leftovers). Sprinkle the bites with Parmesan and salt and pepper to taste and enjoy.
