Recipe courtesy of Jet Tila
From:
Food Network Magazine
Caesar Salad Bites
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- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 433
- Total Fat
- 39 g
- Saturated Fat
- 8 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 11 g
- Cholesterol
- 61 mg
- Sodium
- 427 mg
“Caesar salad is so easy to make, and it’s way tastier when you do it yourself. This is a recipe that can be enjoyed 365 days a year, but it’s also a little cheffy.”
- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 433
- Total Fat
- 39 g
- Saturated Fat
- 8 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 11 g
- Cholesterol
- 61 mg
- Sodium
- 427 mg
Ingredients
For the Croutons:
For the Dressing:
For the Salad:
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Directions
- Make the croutons: Preheat the oven to 375 degrees F. Combine the olive oil and garlic in a medium bowl and whisk 10 seconds. Add the bread cubes and toss to coat. Add the Parmesan, season with salt and pepper and toss again. Transfer to a small baking sheet, drizzle with a little more olive oil and bake until golden and crisp, about 15 minutes.
- Make the dressing: Combine the Parmesan, egg yolk, lemon juice, anchovies, garlic and Worcestershire sauce in a food processor. Pulse 3 or 4 times until well combined. While the processor is running, drizzle in the olive oil and process until a smooth emulsion forms, about 30 seconds. Season generously with salt and pepper.
- Make the salad: Tear off 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 with Parmesan, salt and pepper.
