Hamdi Saidani This Pioneer Woman Caesar Salad Recipe is a classic and creamy recipe, which is made with real anchovy filets and a pasteurized egg yolk. It’s a restaurant-quality dish, ready in about 30 minutes.
Pioneer Woman Caesar Salad Recipe Ingredients
For the Salad Dressing:
- 1 large pasteurized egg yolk
- 1 Tbsp. dijon mustard
- 2 anchovy filets
- 1 large clove garlic
- 2 tsp. balsamic vinegar
- 2 tsp. fresh lemon juice
- 1 tsp. Worcestershire sauce
- 1/2 tsp. ground black pepper
- 1/3 cup olive oil
- 1/4 cup grated parmesan cheese
- Kosher salt, to taste
For the Croutons:
- 1/2 loaf (about 1/2 pound) day-old French bread
- 1/4 cup olive oil
- 3 Tbsp. grated parmesan cheese
- 1/4 tsp. garlic powder
- 1/4 tsp. kosher salt
- 1/4 tsp. ground black pepper
For the Salad:
- 1 large head romaine lettuce
- 1/2 cup thinly shaved parmesan cheese
- Ground black pepper, to taste
How To Make Pioneer Woman Caesar Salad Recipe
- Blend the dressing base: To a blender, add the egg yolk, mustard, anchovies, garlic, balsamic vinegar, lemon juice, Worcestershire sauce, and pepper. Blend on low speed for a few seconds to combine, scraping down the sides of the blender as needed.
- Emulsify the dressing: With the blender running on low, slowly drizzle the olive oil into the mixture in a thin, steady stream. This will create a creamy emulsion.
- Finish the dressing: Add the grated parmesan cheese and blend until just combined. Taste and add salt as needed. Transfer the dressing to an airtight container and store it in the refrigerator.
- Prepare the croutons: Preheat the oven to 375°F. Cut the day-old bread into 1-inch cubes. In a large bowl, toss the bread cubes with olive oil, grated parmesan, garlic powder, salt, and pepper until evenly coated.
- Bake the croutons: Spread the seasoned bread cubes in a single layer on a parchment-lined baking sheet. Bake for 10 to 12 minutes, or until golden brown and crisp. Let them cool completely.
- Assemble the salad: Wash, dry, and chop the romaine lettuce into bite-sized pieces. In a large salad bowl, add the lettuce, a handful of shaved parmesan, and about half of the dressing. Toss well to coat. Add more dressing and parmesan to taste. Gently toss in the cooled croutons, add a final crack of black pepper, and serve immediately.
Recipe Tips
- Why use pasteurized eggs? Using a pasteurized egg yolk is a crucial safety step when making dressings with raw eggs, as it eliminates the risk of salmonella.
- How to get the creamiest dressing? The secret to a creamy, stable dressing is to drizzle the olive oil in very slowly while the blender is running. This process, called emulsification, is what makes the dressing thick and luscious rather than oily.
- Can I make the croutons in an air fryer? Yes! For a quicker option, you can air fry the seasoned croutons at 375°F for about 5-7 minutes, shaking the basket halfway through, until they are golden and crispy.
- What if I don’t like anchovies? Anchovies provide a unique savory, umami depth that is characteristic of Caesar dressing. If you must omit them, you can add a bit more Worcestershire sauce or a small dab of miso paste to mimic that savory flavor.
What To Serve With Caesar Salad
This classic salad can be a light lunch on its own or a side dish to many main courses.
- Grilled Chicken Breast
- Pan-Seared Salmon or Shrimp
- A hearty steak
- A bowl of pasta or soup
How To Store Caesar Salad
- Dressing: The homemade dressing can be stored in an airtight container in the refrigerator for up to 3 days.
- Croutons: Store completely cooled croutons in an airtight container at room temperature for up to a week.
- Assembled Salad: Caesar salad is best served immediately after it’s tossed, as the lettuce and croutons will become soggy over time.
Caesar Salad Nutrition Facts
- Calories: 480 kcal
- Carbohydrates: 25g
- Protein: 12g
- Fat: 35g
- Saturated Fat: 8g
- Cholesterol: 60mg
- Sodium: 750mg
- Fiber: 3g
- Sugar: 3g
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
FAQs
Is it safe to eat raw egg in Caesar dressing?
It is only safe if you use a pasteurized egg. Pasteurization is a process that heats the egg just enough to kill any harmful bacteria without actually cooking it.
What can I use instead of anchovies in Caesar dressing?
For a similar umami flavor, you can substitute the anchovies with 1 teaspoon of anchovy paste, a bit more Worcestershire sauce, or a small amount of miso paste.
How do I keep my romaine lettuce crisp?
The key is to make sure the lettuce is completely dry before you add the dressing. Use a salad spinner or pat the leaves thoroughly dry with paper towels. Also, only dress the salad right before serving.
Try More Pioneer Woman Recipes:
- Pioneer Woman Buttermilk Salad Dressing Recipe
- Pioneer Woman Orzo Salad Recipe
- Pioneer Woman BLT Pasta Salad Recipe
Pioneer Woman Caesar Salad Recipe
Description
A truly classic Caesar salad with a creamy, from-scratch dressing, crunchy homemade garlic-parmesan croutons, and crisp romaine.
Ingredients
Instructions
- Blend all dressing ingredients except oil and parmesan. With blender on, slowly drizzle in oil. Stir in parmesan.
- Toss cubed bread with oil and seasonings. Bake at 375°F for 10-12 minutes until golden.
- Chop clean, dry romaine lettuce into bite-sized pieces.
- In a large bowl, toss lettuce with half the dressing and a handful of shaved parmesan.
- Add more dressing to taste, then gently toss in the cooled croutons just before serving.
Notes
- u003cliu003eUsing a pasteurized egg yolk is a critical safety measure for the homemade dressing.u003c/liu003eu003cliu003eDrizzle the oil very slowly into the blender to ensure the dressing becomes creamy and emulsified.u003c/liu003eu003cliu003eFor the crispiest croutons and lettuce, ensure everything is completely cool and dry before assembling.u003c/liu003eu003cliu003eThe salad is best enjoyed immediately after tossing to prevent sogginess.u003c/liu003e
Pioneer Woman Caesar Salad Recipe
