Delicious & Easy Caesar Salad
Antonio Rossi is an experienced Chef from one of the…
Did you enjoy Caesar salad the last time you dined at your favourite fine-dining restaurant? Did you wonder how the chef prepared such an amazing salad? Do you want to prepare a great Caesar salad the next time you entertain friends at home? If so, take a look at our recipe. Then, you can follow it to prepare the best Caesar salad easily.
Ingredients
- Parmesan cheese, grated – 1/4 cup.
- Mayo – 1/4 cup.
- Milk – 2 tbsp.
- Lemon juice – 1 tbsp.
- Dijon-mayo blend – 1 tbsp.
- Minced garlic clove – 1.
- Cayenne pepper – a dash.
- Romaine – 1 bunch (torn).
- Croutons (optional).
- Grilled chicken breast (optional).
Preparation Method
Here’s how you can make Caesar salad easily and quickly:
- Whisk ingredients 1 to 7 in a small bowl. Your dressing is now ready and has taken no time at all.
- Now take a large bowl and place the bunch of Romaine lettuce in it.
- Drizzle the romaine with the lettuce. Toss it well so it is properly coated with the dressing.
- While serving add croutons to it. Use more grated parmesan cheese if you want your dish to be more tasty.
This is a classic recipe for Caesar salad that is highly popular. In case you want to make the croutons at home, it is pretty easy:
- Slice a baguette lengthwise and cut into quarter-inch thick pieces.
- Place the cut baguette bread pieces on a baking tray.
- Take a small bowl. Add 2 tbsp olive oil with minced garlic and 2 tbsp parmesan cheese. Coat the bread pieces with the garlic oil.
- Bake to the crispness you want and your croutons are ready for use.
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Antonio Rossi is an experienced Chef from one of the world's most beautiful places, Sicily, Italy. Chef Antonio spent plenty of his childhood with his granny in the kitchen, and that's how he discovered his love and passion for food. Chef Antonio worked in some of the most awarded restaurants and hotels in London, Paris and New York. Chef Antonio is committed to sharing his easy & quick recipes with you to help you get a beautiful approach to gastronomy.