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Pioneer Woman Caesar Salad

Pioneer Woman Caesar Salad - recipe card
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This classic Caesar salad features crisp romaine lettuce tossed in a rich, creamy homemade dressing with garlic, anchovies, Parmesan, and a hint of Dijon. It’s finished with crunchy homemade croutons and shaved Parmesan for a restaurant-quality dish that’s perfect as a side or light main course.

Ingredients

Scale
  • 1 large head romaine lettuce (about 10 oz / 285 g), washed and dried, torn into bite-size pieces
  • 1/2 cup grated Parmesan cheese (about 2 oz / 57 g), plus extra for serving
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp fresh lemon juice (from 1 lemon)
  • 1 tsp Dijon mustard
  • 1 small garlic clove, minced or grated
  • 1/2 tsp anchovy paste (or 2 anchovy fillets, minced)
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp kosher salt, plus more to taste
  • 1/4 tsp freshly ground black pepper
  • 1 large egg yolk (pasteurized recommended for safety)
  • 1/2 cup croutons (homemade or store-bought, see notes)

Instructions

  1. Prepare the croutons: If making homemade, preheat the oven to 375°F (190°C). Cut 2 cups of day-old French bread or sourdough into 1/2-inch cubes. Toss with 2 tbsp olive oil and 1/4 tsp salt. Spread on a baking sheet and bake for 8-10 minutes, stirring once, until golden and crisp. Alternatively, toast store-bought croutons in the oven at 350°F (177°C) for 5 minutes to revive them.
  2. Wash and dry the romaine lettuce thoroughly. Tear the leaves into bite-size pieces (about 2-inch pieces). Place in a large salad bowl and chill in the refrigerator while you make the dressing.
  3. In a medium bowl, whisk together the egg yolk, lemon juice, Dijon mustard, garlic, anchovy paste, Worcestershire sauce, salt, and pepper. Whisk continuously until well combined and slightly frothy, about 30 seconds.
  4. Slowly drizzle in the olive oil while whisking constantly, starting with a drop at a time, then increasing to a thin stream. This emulsifies the dressing, creating a thick, creamy texture. Continue whisking until all the oil is incorporated and the dressing is smooth.
  5. Add the grated Parmesan cheese to the dressing and whisk until fully combined. Taste and adjust salt and pepper if needed. If the dressing seems too thick, whisk in 1-2 teaspoons of warm water to loosen it slightly.
  6. Just before serving, drizzle the dressing over the chilled romaine. Use tongs or clean hands to gently toss the salad, coating every leaf evenly. The dressing should cling to the leaves without pooling at the bottom of the bowl.
  7. Add the croutons to the salad and toss a few more times to distribute them throughout. If you toss too much, the croutons can become soggy, so fold them in gently.
  8. Top the salad with an extra sprinkling of grated Parmesan and a few cracks of fresh black pepper. Serve immediately.
  9. If you prefer a more rustic presentation, you can also rub the salad bowl with a cut garlic clove before adding the lettuce for an extra garlicky kick.

Notes

Storage: This salad is best served immediately. If you must store it, keep the dressing, croutons, and lettuce separate in airtight containers for up to 2 days. Dressing can be refrigerated for up to 3 days. Croutons can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month. Reheat croutons in a 350°F (177°C) oven for 3-4 minutes to crisp them before serving. Toss everything together just before serving.

Nutrition

Keywords: Caesar salad, Pioneer Woman, romaine lettuce, Caesar dressing, homemade croutons, Parmesan cheese, garlic, anchovy, Dijon mustard, side dish, salad recipe

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