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. To learn how to make this recipe, watch the Secret Ingredient cooking show.

  • 1 large head romaine lettuce
  • 2 cloves garlic, peeled
  • 3 anchovies, chopped (about 1 1/2 teaspoons)
  • 3 tablespoons lemon juice
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese, more for serving
  • Freshly ground black pepper
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Trim romaine. Separate leaves and wash. Slice romaine crosswise in thin slices. Cut one garlic clove in half and rub one half all over the inside of a wooden salad bowl. Add romaine to bowl.

Cut remaining garlic cloves in pieces and put in a small food processor with the anchovies. Pulse to puree garlic and anchovies. Add lemon juice and pulse to combine. Add olive oil, again pulsing to combine, until a thick dressing is obtained. Add cheese and black pepper and pulse once to combine. Taste and adjust seasoning.

Toss romaine with dressing. Top with shavings of Parmigiano-Reggiano and freshly ground black pepper.

Nutritional Info: 
Per Serving:330 calories (290 from fat), 32g total fat, 6g saturated fat, 20mg cholesterol, 180mg sodium, 5g carbohydrate (2g 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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