https://qvc.co/recipeideas – Learn how to make Caesar salad with dressing from scratch! Blue Jean Chef Meredith Laurence teaches you how to make two different kinds of Caesar dressing, light and regular. Also, learn how to make croutons in an air fryer.
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Classic Caesar Salad
Serves 4
Ingredients:
2 egg yolks
juice from ½ lemon
¼ teaspoon salt
freshly ground black pepper
1 teaspoon anchovy paste
½ to 1 clove garlic, finely minced or mashed into a paste
½ cup canola oil
¼ cup olive oil
4 thick slices of Italian bread, cut into 1-inch cubes
olive oil
salt and freshly ground black pepper
3 or 4 hearts of Romaine lettuce, washed and dried
Parmigiano-Reggiano cheese
Directions:
1. Make the croutons by pre-heating the oven to 375ºF (or pre-heat the air fryer to 370ºF). Toss the cubed bread in a bowl with the some olive oil, salt and freshly ground black pepper. Spread the cubes out on a baking sheet and toast in the oven for 10 to 15 minutes or until nicely toasted (or air-fry for 5 minutes).
2. Make the dressing by whisking the egg yolks, lemon juice, salt and pepper together. Add the anchovy paste and garlic and whisk well. Slowly drizzle in the oils, whisking constantly. Add very slowly at first, so that the sauce doesn’t break. Whisk patiently, adding the oil slowly until all the oil has been incorporated.
3. Cut the Romaine leaves into bite-sized pieces (or leave them whole if desired). Toss the lettuce leaves with some of the dressing. Toss the croutons in at the last minute and plate.
4. Using a vegetable peeler, peel big shavings of Parmigiano-Reggiano cheese on top and serve with some freshly ground black pepper.
Lighter Caesar Salad
Serves 4
Ingredients:
juice from ½ lemon (about 2 teaspoons)
¼ teaspoon salt
freshly ground black pepper
1 teaspoon anchovy paste
½ clove garlic, finely minced or mashed into a paste
¼ cup plain natural yogurt
2 teaspoons olive oil
a couple dashes of Worcestershire sauce
4 thick slices of Italian bread, cut into 1-inch cubes
olive oil
salt and freshly ground black pepper
3 or 4 hearts of Romaine lettuce, washed and dried
Parmigiano-Reggiano cheese
Directions:
1. Make the croutons by pre-heating the oven to 375ºF (or pre-heat the air fryer to 370ºF). Toss the cubed bread in a bowl with the some olive oil, salt and freshly ground black pepper. Spread the cubes out on a baking sheet and toast in the oven for 10 to 15 minutes or until nicely toasted (or air-fry for 5 minutes).
2. Make the dressing by whisking the lemon juice, salt, pepper, anchovy paste and garlic together and whisk well. Add the yogurt and olive oil, and mix well to blend. Season to taste with salt, more lemon juice and the Worcestershire sauce.
3. Cut the Romaine leaves into bite-sized pieces (or leave them whole if desired). Toss the lettuce leaves with some of the dressing. Toss the croutons in at the last minute and plate.
Using a vegetable peeler, peel big shavings of Parmigiano-Reggiano cheese on top and serve with some freshly ground black pepper.
Bacon and eggs
Im craving now. Gonna make my own special recipe too.
Nice 🥗
Please please write raseep
Nice salad I like it
how on earth is this a ceasar salad without chicken?!
can i add apple cider to the dressing?
Looks amazing, buuuut the Lemon Seeds ?? Nothing worse the offputting taste of biting into a bitter lemon seed.
1:30 “Now lets get those seeds out”.
marullari yikadigindan supheliyim bacim. are lettuce washed?
Thank you that was really GR8
wonderful. 😀
You are super dope. Thank you for sharing the recipe. 🙂
I love to do this..I try😉
Nice madam👌👌👌👌👌👌👌👌👌👌👌
I love Cesar salad.
I've always been a huge fan of romaine lettuce.
Considering the recent romaine scare, I found that actually washing it first decreases all chances of getting sick.