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–+ servings

Classic Caesar Salad Recipe (Wine-Pairing Friendly)

Anne Kjellgren @ Food Wine and Flavor
Here’s a classic Caesar salad recipe designed to pairbeautifully with Chenin Blanc:
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Course Appetizer, Main Course, Salad, Side Dish
Cuisine American, Italian
Servings 4 servings
Calories 593 kcal

Equipment

  • Zester if you want to shred your own parmesan

Ingredients
  

For the dressing:

  • 2 large egg yolks room temperature
  • 2-3 anchovy fillets or 1 tsp anchovy paste
  • 2 garlic cloves minced
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup finely grated Parmesan cheese
  • Salt and freshly ground black pepper

For the salad:

  • 2 large heads romaine lettuce washed, dried, torn into pieces
  • 1.5 cups homemade or quality croutons
  • 1/2 cup freshly shaved Parmesan cheese
  • Freshly ground black pepper

For the croutons:

  • 2 slices brioche bread 1/2 slice per serving
  • 1 t Herbs of Provence adjust to taste
  • 1/2 T Avocado oil
  • salt and pepper to taste go easy on salt due to saltiness in the parmesan cheese

Instructions
 

Instructions:

  • Make croutons: Remove crusts from brioche. Slice into 1/2-inch cubes. In a medium bowl, toss bread cubes with oil and herbs. Saute over medim heat until golden. Flip and repeat. Cool on paper towels while you toss the salad.
  • Make the dressing: In a bowl, mash anchovies and garlic into a paste. Whisk in egg yolks, lemon juice, and Dijon mustard.

Emulsify: Slowly drizzle in olive oil while whisking constantly until thick and creamy.

  • Add Parmesan: Whisk in grated Parmesan. Season with salt and pepper. Dressing should be thick and coating.

Toss salad: In a large bowl, toss romaine with dressing until evenly coated.

    Finish: Top with croutons, shaved Parmesan, and black pepper.

    • Serve immediately with chilled Chenin Blanc or sparkling Crémant de Loire (also Chenin Blanc)!

    Pro tips:

    • Use room temperature egg yolks for easier emulsification
    • Don’t overdress—you want coated leaves, not swimming in dressing
    • Make extra dressing and store in fridge (3-4 days)
    • Quality Parmesan matters—don’t use pre-grated!

    Nutrition

    Calories: 593kcalCarbohydrates: 13gProtein: 12gFat: 56gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 34gCholesterol: 150mgSodium: 540mgPotassium: 116mgFiber: 0.5gSugar: 0.5gVitamin A: 1727IUVitamin C: 4mgCalcium: 259mgIron: 1mg
    Keyword Parmesan, Romaine, Anchovies
    Tried this recipe?Let us know how it was!