Caesar Salad with Parmigiano Reggiano

Serves 6
Time 15 min

A handful of croutons will give this robust salad a finishing touch. The dressing comes together and mayonnaise is substituted for the raw egg yolks found in the original version.

Special Diets:

Gluten FreeGluten Free

Ingredients

    2 largeheads romaine lettuce, chopped
    1 largegarlic clove, roughly chopped
    4anchovies, roughly chopped
    2 tablespoonslemon juice
    1/3 cupsafflower oil
    1/2 cupgrated Parmigiano Reggiano cheese, plus more for serving
    1/2 teaspoonground black pepper, plus more for serving
    1/4 teaspoonkosher salt
    2 tablespoonsmayonnaise
    1 teaspoonWorcestershire sauce
    1 teaspoonDijon mustard

Exclusively for Prime members in select ZIP codes.

Method

Use a large chef's knife to mince the garlic, anchovies and salt together into a fine paste. Place in a large bowl.


Add lemon juice, mayonnaise, Worcestershire sauce and mustard and combine with a whisk.


Slowly whisk in oil until a thick dressing develops. Add grated cheese and pepper, then taste and adjust seasoning.


Add lettuce to bowl and toss to coat leaves thoroughly with the dressing. Top with extra pepper and shaved Parmigiano Reggiano before serving.

Nutritional Info

Serving Size

Calories

330

Total Fat

32g

Saturated Fat

6g

Cholesterol

20mg

Sodium

180mg

Total Carbohydrate

5g

Dietary Fiber

2g

Total Sugars

1g

Protein

9g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.