Pioneer Woman Caesar Salad

This easy Pioneer Woman Caesar Salad is a creamy, delicious dish that’s perfect for any meal. With homemade croutons and a tangy dressing, it’s quick to make and full of flavor. You can easily customize it with common ingredients and enjoy the crispy crunch of fresh croutons in every bite!

Ingredients Needed

For the Salad Dressing:

• 1 large pasteurized egg yolk
• 1 Tbsp. Dijon mustard
• 2 anchovy filets
• 1 large clove garlic
• 2 tsp. balsamic vinegar
• 2 tsp. fresh lemon juice
• 1 tsp. Worcestershire sauce
• 1/2 tsp. ground black pepper
• 1/3 cup olive oil
• 1/4 cup grated Parmesan cheese
• Kosher salt, to taste

For the Croutons:

• 1/2 loaf (about 1/2 pound) day-old French bread
• 1/4 cup olive oil
• 3 Tbsp. grated Parmesan cheese
• 1/4 tsp. garlic powder
• 1/4 tsp. kosher salt
• 1/4 tsp. ground black pepper

For the Salad:

• 1 large head romaine lettuce
• 1/2 cup thinly shaved Parmesan cheese
• Ground black pepper, to taste

How To Make Caesar Salad

1. Make the Dressing: Add the egg yolk, mustard, anchovies, garlic, vinegar, lemon juice, Worcestershire sauce, and black pepper to a blender. Blend on low speed for a few seconds, then scrape the sides of the blender. With the blender on, slowly drizzle in the olive oil. Scrape the sides again and blend until well combined. Add the grated Parmesan and blend until smooth. Taste and season with kosher salt. Transfer to an airtight container and store in the fridge for up to 3 days.
2. Make the Croutons: Preheat the oven to 375°F and line a baking sheet with parchment paper. Slice the French bread into thick slices and cut into 1-inch cubes. In a large bowl, toss the bread cubes with olive oil, grated Parmesan, garlic powder, kosher salt, and black pepper. Spread the cubes out in a single layer on the prepared baking sheet. Bake for 10–12 minutes until golden brown and crispy. Let the croutons cool completely.
3. Assemble the Salad: Wash and dry the romaine lettuce. Cut it into 2-inch pieces and place in a large bowl. Drizzle half of the dressing over the lettuce and toss well. Add a handful of shaved Parmesan and toss again. Add more dressing and Parmesan as desired. Toss in the cooled croutons and season with ground black pepper to taste.

Recipe Tips

• Use Day-Old Bread for Croutons: Fresh bread can get soggy when making croutons. Day-old bread will crisp up better in the oven for that perfect crunch.
• Blend the Dressing Slowly: When adding the olive oil to the dressing, do it slowly to help it emulsify and create a creamy texture.
• Taste and Adjust the Dressing: Before serving, taste the dressing and add more salt, pepper, or lemon juice if needed to balance the flavors.
• Make the Croutons in Advance: You can make the croutons ahead of time and store them in an airtight container to save time when preparing the salad.
• Use Fresh Romaine Lettuce: For the best texture and flavor, use fresh, crispy romaine lettuce. Avoid wilting or soggy leaves for a crisp salad.

How To Store Leftovers

Storing leftover caesar salad in an airtight container. Store in the fridge for up to 3 days. Keep the dressing separate to prevent the lettuce from becoming soggy.

Nutrition Facts

Serving Size: 1 serving (approximately 100g)

• Calories: 265 kcal
• Total Fat: 18.5g
• Saturated Fat: 4.2g
• Cholesterol: 11mg
• Sodium: 730mg
• Potassium: 185mg
• Total Carbohydrate: 10g
• Dietary Fiber: 1.7g
• Sugars: 4g

More Pioneer Woman Recipes:

• Pioneer Woman Greek Pasta Salad
• Pioneer Woman Corn Salad
• Pioneer Woman Egg Salad
• Pioneer Woman Ambrosia Salad
• Pioneer Woman Bacon Ranch Pasta Salad