Pioneer Woman Caesar Salad

Pioneer Woman Caesar salad turns crisp romaine, golden homemade croutons and shaved parmesan into a garlicky, creamy side dish salad in 40 minutes. It's an easy dinner party salad for Sunday lunch, date night, a big potluck or a summer cookout, and the dressing is blender-made.

Bake the croutons on a big enough sheet that no cube touches another, because each one needs room to crisp on every side. Crowd the pan and the bread steams into chewy, pale squares that go soggy under the dressing.

Blending the egg yolk, anchovies and fresh garlic into olive oil gives you a thick dressing that clings to every romaine leaf, which bottled versions rarely manage. Baking grated parmesan right onto the croutons also adds a cheesy crunch you won't find in the store-bought kind.

Pioneer Woman Caesar Salad

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Course: SaladCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

12

minutes

Calories

422

kcal

Crunchy romaine pieces get coated in a thick, garlicky dressing, then topped with cheesy croutons and ribbons of parmesan. Tossing it just before serving keeps the lettuce crisp and the croutons crunchy.

Ingredients

• 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 c. olive oil
  

• 1/4 c. grated parmesan cheese
  

• Kosher salt, to taste
  

• 1/2 loaf (about 1/2 pound) day-old French bread
  

• 1/4 c. olive oil
  

• 3 tbsp. grated parmesan cheese
  

• 1/4 tsp. garlic powder
  

• 1/4 tsp. kosher salt
  

• 1/4 tsp. ground black pepper
  

• 1 large head romaine lettuce
  

• 1/2 c. thinly shaved parmesan cheese
  

• ground black pepper, to taste
  

Directions

• Blend the dressing: Add 1 pasteurized egg yolk, 1 tablespoon Dijon mustard, 2 anchovy filets, 1 garlic clove, 2 teaspoons balsamic vinegar, 2 teaspoons lemon juice, 1 teaspoon Worcestershire and 1/2 teaspoon pepper to a blender. Blend on low for several seconds, then scrape down the sides.
• Emulsify the oil: With the blender running, drizzle in 1/3 cup olive oil in a small stream. Scrape the sides and blend again until everything is thoroughly combined.
• Finish the dressing: Add 1/4 cup grated parmesan and blend until smooth, then season with kosher salt to taste. Transfer it to an airtight container and refrigerate for up to 3 days.
• Prep the croutons: Preheat the oven to 375°F and line a baking sheet with parchment paper. Then slice 1/2 loaf of day-old French bread into thick slices and cut them into 1-inch cubes.
• Season the bread: Combine the bread cubes, 1/4 cup olive oil, 3 tablespoons grated parmesan, 1/4 teaspoon garlic powder, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper in a large bowl. Spread the cubes on the prepared baking sheet so they don't touch.
• Bake the croutons: Bake for 10 to 12 minutes until golden brown and crisp. Let them cool completely before they go anywhere near the salad.
• Prep the lettuce: Wash and dry 1 large head of romaine, then cut it into 2-inch pieces. Place the pieces in a large bowl.
• Toss and serve: Drizzle about half the dressing over the lettuce, add a handful of the 1/2 cup shaved parmesan and give it a good toss. Add more dressing and cheese to taste, then fold in the cooled croutons gently and finish with ground black pepper.

Tools for this recipe

• Vitamix E310 blender, Nordic Ware half sheet pan, Reynolds unbleached parchment paper, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make Caesar salad without anchovies?

Yes, you can skip the anchovies and the dressing still tastes great. Taste as you blend, and add a bit more Worcestershire sauce if you want back some of that savory depth.

How long does the homemade dressing last?

Stored in an airtight container in the fridge, the dressing keeps for up to 3 days. Give it a good stir before using, since it can thicken as it chills.

Can I make the croutons ahead of time?

You can, as long as they cool completely first. Store them in an airtight container at room temperature and add them to the salad only right before serving so they stay crunchy.

Can I use store-bought croutons instead?

Store-bought croutons work fine when you're short on time, though homemade ones are crispier and cheesier. Toss them in at the very end so they don't soften.

What's the most common mistake with Caesar salad?

Dressing the salad too early is the biggest one, because the romaine wilts and the croutons turn soggy. Toss everything right before it hits the table, and add the dressing a little at a time.