Caesar Salad with Parmigiano Reggiano

Caesar Salad with Parmigiano Reggiano

Serves 4
A handful of homemade croutons will give this robust salad a finishing touch. The dressing comes together quickly with the help of a food processor.
  • 1 large head romaine lettuce, cut into thin slices
  • 2 cloves garlic, divided
  • 3 anchovies, chopped (about 1 1/2 teaspoons)
  • 3 tablespoons lemon juice
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup grated Parmigiano Reggiano cheese, plus more for serving
  • 1/4 teaspoon ground black pepper, plus more for serving
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Cut 1 of the garlic cloves in half and rub half all over the inside of a wooden salad bowl. Add romaine to bowl.

Roughly remaining garlic and put in a small food processor with anchovies. Pulse to purée. Add lemon juice and pulse to combine. Add oil, again pulsing to combine, until a thick dressing develops. Add cheese and pepper and pulse once to combine. Taste and adjust seasoning.

Drizzle dressing over romaine and toss to combine. Top with shavings of cheese and pepper.
Nutritional Info: 
Per Serving: 330 calories (290 from fat), 32g total fat, 6g saturated fat, 20mg cholesterol, 180mg sodium, 5g carbohydrates, (2 g dietary fiber, 1g sugar), 9g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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