Caesar Salad - Master Cookbook Recipe # 550
A crisp, refreshing Caesar Salad is a staple for any meal. By properly prepping your romaine hearts and using a blend of fresh red onion and sweet grated carrots, you create a salad that is both colorful and packed with crunch. Tossed in a creamy dressing and topped with savory parmesan, it’s a restaurant-quality side right in your own kitchen.
This is recipe #550 in Tammy’s Master Cookbook.
Ingredients
- 2 romaine hearts
- 1/2 red onion, sliced thin
- 1 large carrot (peeled and grated)
- Caesar croutons
- Black pepper
- Shaved parmesan cheese
- Master Cookbook Recipe # 551 Caesar Dressing
Instructions
- Prep the Greens: Wash the romaine hearts thoroughly and dry them in a salad spinner. To keep them extra crisp, place the leaves on paper towels, roll them up, and store them in the refrigerator until you are ready to assemble the salad.
- Chop and Combine: Tear or cut the chilled lettuce into bite-sized pieces and place them in a large salad bowl. Add the thinly sliced red onion and the shredded carrots.
- Toss: Pour the chilled Caesar dressing over the vegetables and toss gently until every leaf is well-coated.
- Garnish: Top the salad with a generous handful of Caesar croutons, a crack of fresh black pepper, and shaved parmesan cheese. Serve immediately while the greens are cold and crisp.
Notes
Tammy's Tips
The secret to a great Caesar salad is making sure your lettuce is bone-dry before adding the dressing; otherwise, the dressing won't stick to the leaves! Storing the washed lettuce in paper towels in the fridge for an hour or two makes it incredibly crunchy. If you have the time, shaving your own parmesan cheese from a block makes a world of difference in flavor compared to the pre-shredded kind.