Quick Creamy Caesar Salad with Anchovy Dressing
By @chef1
A classic Caesar salad with a rich, homemade anchovy dressing, perfect as a starter or light meal. This streamlined version is quick and easy to prepare.
Recipe Rating
Not yet rated by chefs
Ingredients
- ●1 head Romaine lettuce
- ●1/2 cup, grated Parmesan cheese
- ●2 cloves Garlic
- ●4 Anchovy fillets
- ●2 tablespoons Lemon juice
- ●1 Egg yolk
- ●1/2 cup Olive oil
- ●1 teaspoon Dijon mustard
- ●1 cup Store-bought croutons
- ●to taste Black pepper
Instructions
- 1Wash and chop the romaine lettuce. Place in a large bowl.
- 2In a food processor or using a mortar and pestle, mince the garlic and anchovy fillets into a paste.
- 3Add the egg yolk, lemon juice, and Dijon mustard to the garlic-anchovy paste. Process or whisk until well combined.
- 4Slowly drizzle in the olive oil while processing or whisking continuously until the dressing emulsifies and becomes creamy.
- 5Season the dressing with black pepper to taste.
- 6Pour the dressing over the romaine lettuce and toss gently to coat.
- 7Sprinkle with grated Parmesan cheese and croutons. Serve immediately.
Recipe details
- Category
- Salad
- Preparation
- 30 minutes
- Cooking
- 0 minutes
Estimated total: 34 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Setup: 5 min planning allowance (setup)
- Prepare romaine lettuce: 10 min planning allowance (vegetable_prep)
- Transfer lettuce to bowl: 2 min planning allowance (transfer)
- Mince garlic and anchovies: 3 min planning allowance (mix)
- Combine dressing base: 3 min planning allowance (mix)
- Emulsify dressing: 3 min planning allowance (mix)
- Season dressing: 3 min planning allowance (mix)
- Dress salad: 3 min planning allowance (mix)
- Garnish and serve: 2 min planning allowance (garnish)
- Wash and chop romaine lettuce
- Mince garlic and anchovy fillets into a paste
- Add egg yolk, lemon juice, and Dijon mustard; whisk
- Slowly drizzle olive oil until emulsified
- Season with black pepper to taste
- Pour dressing over lettuce and toss gently to coat
- Sprinkle with Parmesan cheese and croutons; serve immediately
- Romaine lettuce: USDA head portion weight
- Parmesan cheese: USDA cup portion weight
- Garlic: USDA clove portion weight
- Anchovy fillets: USDA anchovy portion weight
- Lemon juice: USDA tbsp portion weight
- Egg yolk: USDA large portion weight
- Olive oil: USDA cup portion weight
- Dijon mustard: generic prepared mustard reference; brand and style vary
- Dijon mustard: USDA tsp or 1 packet portion weight
- Used generic prepared yellow mustard as an approximation for Dijon mustard.
- Store-bought croutons: USDA cup portion weight
- Assumed plain croutons.
- Black pepper: USDA tsp, ground portion weight
- Black pepper: Seasoning allowance: 1/4 tsp per 4 servings
- Assumed 1/4 tsp for 'to taste' for 4 servings.
- Romaine lettuce: 626 g · USDA reference 169247
- Parmesan cheese: 50 g · USDA reference 171247
- Garlic: 6 g · USDA reference 169230
- Anchovy fillets: 16 g · USDA reference 174183
- Lemon juice: 30 g · USDA reference 167748
- Egg yolk: 17 g · USDA reference 172184
- Olive oil: 108 g · USDA reference 171413
- Dijon mustard: 5 g · USDA reference 172234
- Store-bought croutons: 30 g · USDA reference 172751
- Black pepper: 0.57 g · USDA reference 170931
romaine · anchovy dressing · Parmesan · croutons
Estimated nutrition per serving
375 calories · 8.4 g protein · 13.6 g carbohydrate · 33 g fat · 3.8 g fiber · 455 mg sodium
Source and basis: USDA FoodData Central SR Legacy (2018), ingredient-based calculation per serving. Standard USDA portion weights; all listed ingredient mass included before cooking losses. Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind: