Caesar Salad with Basil
This classic salad has come a long way because its 1924 invention by Caesar Cardini at his Tijuana restaurant. It’s now found on virtually every menu in the country—at home and in restaurants. Because there are as many ways to make it as there are cooks, I don’t spend a lot of time worrying about authenticity, just flavour. My version includes the wonderfully aromatic addition of whole basil leaves.
Ingredients
1/2 loaf Italian bread
a few generous splashes olive oil
2 heads romaine lettuce
a handful or two whole basil leaves
1 Red Onion, thinly sliced
1/2 cup Caesar Dressing
a sprinkle or two sea salt and freshly ground pepper
a few generous splashes olive oil
2 heads romaine lettuce
a handful or two whole basil leaves
1 Red Onion, thinly sliced
1/2 cup Caesar Dressing
a sprinkle or two sea salt and freshly ground pepper
Instructions
Preheat your oven to 350°F (180°C).
Cut the bread into cubes and toss with enough olive oil to lightly coat each one. Spread the cubes in a single layer on a baking sheet and bake until golden brown and crisp, about 15 minutes.
Meanwhile, tear the lettuce into bite-sized pieces and toss it with the basil leaves, red onion and 1/2 cup (125 mL) or so of Caesar Dressing. Sprinkle the croutons on top and season with salt and pepper.
Cut the bread into cubes and toss with enough olive oil to lightly coat each one. Spread the cubes in a single layer on a baking sheet and bake until golden brown and crisp, about 15 minutes.
Meanwhile, tear the lettuce into bite-sized pieces and toss it with the basil leaves, red onion and 1/2 cup (125 mL) or so of Caesar Dressing. Sprinkle the croutons on top and season with salt and pepper.
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Recipe Submitted by
Chef Michael
I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook!
Variation
Try adding some crumbled bacon to the salad or, for a more elegant garnish, using a vegetable peeler to shave long slices from a wedge of Parmesan cheese. You may also leave the romaine leaves whole; that’s how Caesar Cardini originally did it. For a unique flavour boost, cut the whole lettuce head in half lengthwise and grilling it. You can also top any version with grilled chicken or shrimp to elevate the salad into a meal.
Look up Caesar dressing. It’s there
I couldn’t fine the Caesar salad dressing which was on today April 6 2013,., the one with anchovies and no egg. I am allergic to egg, and never make Caesar salad for that reason, but \I would love to try this recipe. Looks deeeeeeeeeeeeeeeeeeeeeelish. Where did you find is Donna?
I, like the others, would like to get the recipe from your show that aired a month ago. I PVR’d it, but my wife recently deleted it before I could try the recipe out. :(
I am also looking for the recipe that was aired on Nov 29 or 30/12. This recipe here is missing some ingredients. Thank you.
Did not tape your show on Nov 29,2012—would very much appreciate if you could fwd. the complete recipe of ‘the ceasar salad ‘ with anchovies—and the red cabbage with pork.
Many thanks in advance.
Inge
I just saw your show and realized that the above crouton and caesar salad recipe is missing a lot of tasty ingredients. The dressing you made had anchovies and mustard. you also mentioned tthat you sprinkled the croutons with water first to keep the inside moist. other spices were used.
Please send me the “Other” steps and ingredients.