Ceasar Salad Recipe

Recipes

This Fourth of July, fill your cookout plate with a salad born on Independence Day. Besides being Independence Day, July 4 is National Ceasar salad Day. Legend has it that, on July 4, 1920, Italian immigrant Cesare Cardini tossed together America’s most popular salad with the few ingredients left in his kitchen. His American customers loved it, and it became an American favorite. Caesar salad is thus a dish invented by an immigrant for the American palates. What’s more red, white and blue than that?

Here’s a recipe for our Caesar salad you’ll want on your plate.

Serves 6

Ingredients for the salad :
5 kale leaves, sliced into small pieces
8 Romaine lettuce leaves, roughly chopped
One 3-ounce piece Parmesan

Ingredients for the croutons:
1/2 loaf of your favorite bread cut into 1-inch cubes
1/4 cup extra-virgin olive oil
2 cloves garlic, minced or pressed

Ingredients for the dressing:
2 tablespoons Dijon mustard
1 tablespoon white wine vinegar
1 teaspoon Worcestershire sauce
4 anchovy fillets
2 cloves garlic, pressed
Juice of 1/2 lemon
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper, if needed

Instructions follow below.

Serve With Style

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Instructions for the croutons:

Preheat the oven to 240°F (120°C). Put the bread cubes on a baking sheet. Heat the olive oil in a small skillet over low heat. Sauté the garlic in the oil. After cooking for 3 to 5 minutes, turn off the heat and remove the garlic from the skillet.
Drizzle the oil over the bread cubes and mix together until the bread is well coated. Sprinkle lightly with salt. Bake, shaking the baking sheet occasionally until the cubes are lightly browned and crisp. That’ll take 45 minutes to an hour. Let the bread cubes cool before adding them to your salad.

Instructions for the dressing:

Mix the mustard, vinegar, Worcestershire sauce, anchovies, garlic and lemon juice in a blender. Pulse until everything is fairly smooth. While the blender is running, drizzle in the olive oil in a small stream. Scrape the sides and mix until the oil is emulsified. Taste with salt and pepper if needed. Chill the dressing for a few hours before using it on the salad.

Instructions for the salad:

Wash and dry the kale and romaine. Roughly chop the romaine add it as well as the kale to your salad bowl. Shave off large, thin slices of Parmesan over the leaves. Drizzle about half of the dressing over the top of the salad and toss gently to coat. Add the croutons and toss again. Add more dressing if needed. Shave more Parmesan over when serving.

Serve With Style

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