Recipe courtesy of Michael Chiarello
Caesar Salad
Total:
15 min
Active:
15 min
Yield:
8 servings
Level:
Easy
Total:
15 min
Active:
15 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 4 heads romaine lettuce, outer leaves removed, or 1.5 pounds romaine lettuce hearts
  • 3/4 cup Caesar dressing, recipe follows
  • Pizzetta's, recipe follows, used as croutons
  • 2 tablespoons freshly grated Parmesan
Caesar Dressing:
  • 2 eggs* (See Disclaimer)
  • 2 tablespoon Dijon mustard
  • 6 to 8 anchovy fillets, minced
  • 2 tablespoons chopped garlic
  • 4 tablespoons balsamic vinegar
  • 3 teaspoons fresh lemon juice
  • Worcestershire sauce
  • 2 cups olive oil
  • 2 tablespoon warm water, if needed
  • 1 cup freshly grated Parmesan
Pizzetta's with Olive Tapenade and Pecorino Cheese:
  • 2 cloves garlic, minced
  • 1 (8 to 10-ounce) jar olive paste tapenade
  • 9 ounces store bought pizza dough
  • 2 tablespoons fresh thyme leaves
  • 1/4 pound Pecorino cheese, thinly sliced
  • Salt and pepper

Directions

Put the whole romaine leaves in a work bowl. Add enough of the dressing to coat the leaves and toss well. Arrange the leaves in a serving bowl with their tips up, and intersperse the pizzetta's, if desired. Sprinkle the Parmesan over all.

Caesar Dressing:

Place the egg yolk, mustard, anchovies, garlic, vinegar, lemon juice, and a dash of Worcestershire sauce into a salad bowl. Blend with whisk and then add the olive oil in a slow, steady stream until it is fully incorporated. If the dressing stops gets too thick, add the warm water and then continue until all the oil is added. Add the cheese and continue to blend. 

Pizzetta's with Olive Tapenade and Pecorino Cheese:

Preheat oven to 375 degrees F. 

Stir the garlic into the tapenade. Separate the ready made/store bought pizza dough into 1 1/2-ounce pieces and roll them out to 1/8-inch (if possible, roll out to desired thickness by using a pasta machine). Cover the top of the rolled out dough with olive paste and garlic mixture. Sprinkle the thyme on top. Lay the pecorino on top of pizzetta. Season with salt and pepper, to taste. 

Bake the pizza for 15 minutes or until light brown (a cracker like thinness and texture). Let cool for about 10 minutes, and serve. 

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

IDEAS YOU'LL LOVE

Corn Salad with Walnuts and Goat Cheese

Recipe courtesy of Dave Pasternack

Caesar Salad

Caesar Salad

Recipe courtesy of Cooking Channel

Caesar Salad

Caesar Salad

Recipe courtesy of Tyler Florence

Hail Caesar Salad

Recipe courtesy of Alton Brown

Classic Caesar Salad

Recipe courtesy of Justine Simmons

Retro Caesar Salad

Recipe courtesy of Brian O'Reilly

Kale "Caesar" Salad

Recipe courtesy of Michael Symon

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Ching's Amazing Asia

8:30am | 7:30c

Ching's Amazing Asia

9:30am | 8:30c
10am | 9c
11am | 10c
12pm | 11c
1pm | 12c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here