Old School Caesar Salad Bethenny Frankel
Rediscover the timeless elegance of the "Old School Caesar Salad Bethenny Frankel" with this fresh, homemade twist on a classic. Crisp romaine lettuce takes center stage, perfectly complemented by crunchy, oven-baked whole wheat croutons and a rich, garlicky dressing infused with Dijon mustard, Worcestershire sauce, anchovy paste, and a touch of fresh lemon juice. The creamy dressing, emulsified with pasteurized egg yolk and olive oil, is elevated further with freshly grated Parmesan cheese, delivering a savory depth of flavor in every bite. Ready in just 30 minutes, this easy yet sophisticated Caesar salad is perfect as a light main course or a crowd-pleasing side dish. Serve it immediately for the ultimate crunchy, zesty, and satisfying experience!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 heads Romaine lettuce
- 0.5 cups Parmesan cheese
- 4 slices Whole wheat bread
- 0.25 cups Olive oil
- 2 cloves Garlic
- 1 teaspoons Dijon mustard
- 0.5 teaspoons Worcestershire sauce
- 2 tablespoons Fresh lemon juice
- 1 teaspoons Anchovy paste
- 1 Egg yolk (pasteurized)
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Cut the whole wheat bread into bite-sized cubes for croutons. Spread them in a single layer on a baking sheet.
Step 3
Drizzle the bread cubes with 2 tablespoons of olive oil and toss to coat evenly. Optionally, sprinkle with a pinch of garlic powder or salt.
Step 4
Bake the bread cubes for 8-10 minutes, or until golden and crisp. Remove from the oven and let them cool.
Step 5
While the croutons bake, wash and dry the romaine lettuce thoroughly. Tear or chop into bite-sized pieces and place in a large salad bowl.
Step 6
In a small bowl, whisk together minced garlic, Dijon mustard, Worcestershire sauce, lemon juice, anchovy paste, and egg yolk until smooth.
Step 7
Slowly drizzle in the remaining olive oil while whisking vigorously to emulsify the dressing. Season with salt and black pepper to taste.
Step 8
Grate half of the Parmesan cheese and whisk it into the dressing.
Step 9
Pour the dressing over the prepared romaine lettuce and toss gently to coat evenly.
Step 10
Add the baked croutons and the remaining Parmesan cheese (shaved or grated) on top.
Step 11
Serve immediately and enjoy your old school Caesar Salad!
Nutrition Facts
| Serving size | (1485.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1291.8 |
| Total Fat 83.4g | 0% |
| Saturated Fat 20.7g | 0% |
| Polyunsaturated Fat 8.3g | |
| Cholesterol 231.8mg | 0% |
| Sodium 2885.9mg | 0% |
| Total Carbohydrate 94.9g | 0% |
| Dietary Fiber 23.5g | 0% |
| Total Sugars 16.0g | |
| Protein 51.5g | 0% |
| Vitamin D 18IU | 0% |
| Calcium 1128.6mg | 0% |
| Iron 14.9mg | 0% |
| Potassium 2749.5mg | 0% |
Source of Calories