Putzel Kitchen

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Caesar Salad

Caesar Salad

Caesar Salad is a classic. This version omits the raw egg so everyone can enjoy it.


Yield: 8 servings
  • 1 cup grated Parmesan Cheese
  • 2 Lemons, juiced
  • 1 Garlic Clove, minced
  • 2 Tablespoons Dijon Mustard
  • 2 teaspoons anchovy paste
  • 4 hearts Romaine Lettuce, chopped
  • 3/4 cup Olive Oil + 2 Tablespoons
  • S & P (SALT & PEPPER)
  • 1 demi baguette


Step 1

Preheat oven to 350 degrees. In a food processor combine 1 cup grated Parmesan cheese, lemon juice, 1 garlic minced clove, mustard & anchovy paste. Run about 20 seconds.

Step 2

As the food processor is running, drizzle in the olive oil. Continue to process a few seconds. Season with S & P to taste.

Step 3

Tear demi baguette into bite size pieces and toss with 2 tablespoons olive oil and 1/2 teaspoon sea salt in a large bowl.

Step 4

Spread torn bread on parchment lined baking sheet and bake in oven for 15 minutes, until golden brown.

Step 5

In a large bowl, toss the chopped lettuce leaves with the dressing and top with croutons. Garnish with parmesan cheese if desired.

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