DinnerCount

Caesar Salad

Crisp romaine tossed with Caesar dressing, parmesan, croutons, a squeeze of lemon and plenty of black pepper. No cooking, fifteen minutes, and it goes with almost every Italian main in the library. The one step that matters is drying the leaves well. Caesar dressing usually contains anchovy, so check the label if anyone at the table doesn't eat fish.

15 minServes 4 as writtenNo-CookAmericanContains Milk, Eggs, Wheat, Fish
Caesar Salad, as the finished dish
The photo is an illustration of the finished dish, not a photograph of this recipe as written.

Ingredients — serves 4

How much to make for 2, 4, 6 or 8

IngredientFor 2For 4For 6For 8
Romaine lettuce1 head2 heads3 heads4 heads
Caesar dressing¼ cup½ cup¾ cup1 cup
Parmesan cheese¼ cup½ cup¾ cup1 cup
Croutons½ cup1 cup1½ cups2 cups
Lemon¼ each½ each¾ each1 each
Black pepperto tasteto tasteto tasteto taste
The pan——Written for 4 adult-size portions; you are cooking for about 6 — roughly 1.5× the recipe. More than the recipe assumes — use a bigger bowl, or two.Written for 4 adult-size portions; you are cooking for about 8 — roughly 2× the recipe. More than the recipe assumes — use a bigger bowl, or two.

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Steps

  1. Wash the romaine lettuce and dry it thoroughly with a towel or a salad spinner. This is most of the job — dressing slides straight off wet leaves and pools at the bottom.
  2. Chop the leaves into bite-size pieces and keep them in the fridge until you are ready to serve. Cold, crisp leaves are the difference between this and a limp bowl.
  3. Toss the leaves with about two-thirds of the Caesar dressing, then add more only if the salad needs it. Over-dressed Caesar goes soggy within minutes.
  4. Add the parmesan cheese, the croutons, a squeeze of lemon and plenty of black pepper. Toss once more and serve right away.

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