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We made this last night as a side to our homemade pizza. I ate it with my omelette this morning, again, and at lunch, again! I had a similar salad on a fabulous trip to Dry Creek Valley, CA and have craved it since. This satisfied my craving, and it was EASY! I shared your recipe already, and will make this again and again. Thank you!
My family and I cannot get enough of this salad! Admittedly we eat some version of this once a week at a minimum. Many thanks!
Does parmesan cheese get blended in with the vinaigrette ingredients or is it only sprinkled on at the end?
Hi M.M. The parmesan gets blended with the rest of the vinaigrette ingredients as mentioned in the recipe.
Thanks, Elise, for the quick response. I guess it was the “add the croutons and the parmesan” line at the end that got me. ‘Making this tonight to have with a grilled steak; can’t wait! Thanks again.
I saved this recipe when you first posted it. I finally just made it today. The dressing is AMAZING!! Thank you for such a great recipe with a nice, light dressing. A staple recipe in my files now. :)
I’m so glad you like it Dawn!
I’ve made this twice already, and I just have to tell any doubters: this is a WINNER. I really can’t believe the dressing doesn’t contain egg (the consistency is just right), and somehow it still has the umami delivered by the (missing) anchovy! I’m extremely gluten-sensitive, so I used Udi’s gluten free bread for the croutons (followed the same directions as given for the with-gluten bread), and I was surprised at how awesome the croutons were, too. A wonderful addition to my repertoire – thank you, Elise!
If you want a little of that briny flavor that anchovies lend to the dressing, just toss a few kalamata or other salty olives into the salad dressing before tossing the dressing into the salad greens. I leave the olives in the salad as a bonus find for the lucky eaters who get one!
dressing is wonderful!
Of course, no sooner do I post this than I notice the link to your more traditional Caesar salad – sorry!
Hi Jaxon, the traditional Caesar is great! Some people though do object to the raw eggs, for valid reasons. What I like about this salad is that it can hold up well for an outdoor picnic both because of the kale and because there is no egg in the dressing.
I always love your take on food, Elise, and I’m sure this is a really good salad and I’m going to try it. But it raises the question – without egg and at least Worcestershire sauce, which is largely made from anchovy, can it really be called a Caesar? Those ingredients are sort of what make it a Caesar, as opposed to a Parmesan cream dressing.
Either way, the history of the Caesar salad is quite interesting:
I never had the pleasure of eating at the Cardinis’ restaurants in either San Diego, where I lived, or Tijuana, but I have had the Caesar at another restaurant famous for it since the late ’40s, Lawry’s Prime Rib in L.A., and it was excellent. This is the same restaurant where the Rose Bowl teams traditionally eat every year the night before the game, at an event now called “The Beef Bowl”.
I love the salad. Thanks so much and have a fun, but safe weekend!
i still think your caesar salad recipe is the best i’ve ever tasted. even when i order at restaurants, it’s just not as good!