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David’s Caesar Salad
[Insalata Caesar di David]

David's Caesar Salad is made with lettuce, a creamy dressing made from Dijon, anchovies, garlic, lemon, egg yolk and Parmesan with croutons.

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"If you EVER change ANYTHING from my recipe, you can NO LONGER call it the David's Caesar Salad!"

- David Le
The Cook

David's Caesar Salad [Insalata Caesar di David]

By Denis Elas The Chef
Print Recipe
David's Caesar Salad [Insalata Caesar di David]
David's Caesar Salad is made with lettuce, a creamy dressing made from Dijon, anchovies, garlic, lemon, egg yolk and Parmesan with croutons.
Pairs well with my Italian Ciabatta [Ciabatta Italiana] and Italian Seared Chicken [Pollo scottato all'italiana].
Recipe dedicated to:My sport friend David Le
5 from 2 votes
Course: Salad
Cuisine: Italian
Prep: 30 minutes
Cook: 10 minutes
Total: 40 minutes

Equipments

Baking sheet
Parchment paper
Mixing bowl
Wooden spoon
Wooden Cutting Board
Wooden cutting board
Cooking Scale
Digital scale
Measuring Tools
Measuring tools
High-quality cooking knives

Ingredients

The Lettuces

  • 600 g Romaine lettuce
  • 250 g Boston lettuce

The Dressing

The Croutons

The Topping

4 servings

Cook Mode

To prevent your phone from sleeping (screen turning off)

Instructions
 

The Croutons (Italian Ciabatta)

  1. Preheat your oven to 375°F (190°C). Cut the 200 g Ciabatta bread into cubes (about 1-inch size).
  2. In a mixing bowl, combine the cubed 200 g Ciabatta bread, 2 Tbsp. extra virgin olive oil, minced 2 garlic cloves, and 1/4 tsp. salt. Toss well to coat the bread evenly.
  3. Spread the bread cubes in an even layer on a baking sheet.
  4. Bake in the preheated oven for about 10 minutes or until the croutons are golden brown and crispy, tossing them halfway through for even browning.
    David's Caesar Salad [Insalata Caesar di David]

The Lettuce

  1. While the croutons are baking, wash and dry both types of lettuce: 600 g Romaine lettuce and 250 g Boston lettuce.
  2. Tear them into bite-sized pieces using your hands. Place the lettuce in a large salad bowl.
    David's Caesar Salad [Insalata Caesar di David]

The Dressing

  1. In a medium mixing bowl, whisk together the 4 egg yolks, 5 Tbsp. Dijon mustard, minced 4 garlic cloves, 4 Tbsp. Japanese Kewpie mayonnaise, 2 Tbsp. lemon juice and minced 6 anchovies.
  2. Gradually drizzle in about 3 Tbsp. extra virgin olive oil while whisking constantly until the dressing is creamy and emulsified.
  3. Fold in the grated 120 g Parmigiano Reggiano cheese and season with at least 1/4 tsp. salt and 1/4 tsp. freshly ground black pepper. Adjust to taste as needed.

The David's Caesar Salad

  1. Once the croutons are baked and cooled slightly, add them to the bowl of lettuce.
    David's Caesar Salad [Insalata Caesar di David]
  2. Pour the dressing over the lettuce and croutons, and toss gently to combine everything well. Important, you should do the step only before serving, otherwise, the croutons will become soggy.
    David's Caesar Salad [Insalata Caesar di David]
  3. Serve immediately, garnished with Parmigiano Reggiano cheese, lemon juice and freshly ground black pepper to taste.
    David's Caesar Salad [Insalata Caesar di David]

The Chicken (Italian Seared Chicken)

  1. The original David's Caesar Salad recipe does not include a protein as the focus is the dressing. I created the Italian Seared Chicken [Pollo scottato all'italiana] as a great pair to this recipe.

Nutrition

Serving: 1 serving | Calories: 520 kcal (26%) | Carbohydrates: 32 g (11%) | Protein: 20 g (40%) | Fat: 34 g (52%) | Sodium: 1168 mg (51%) | Fiber: 4 g (17%) | Sugar: 2 g (2%)

Elasdenis.com is written and produced for informational purposes only. While I do my best to provide nutritional information as a general guideline to our readers, I am not a certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

My own adaption of

David Le

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5 from 2 votes
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