Pregnancy Friendly Classic Caesar Salad
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Learn more →Ingredients
4 servings
For the salad
- 3 romaine lettuce hearts, leaves separated and torn into 2-inch pieces
For the croutons
- 3 cups day-old bread, cut into ¾-inch cubes
- 3 tbsp olive oil
- ¼ tsp kosher salt
- ¼ tsp black pepper
For the dressing
- 2 pasteurized egg yolks
Ingredient noteThe eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
- 4 anchovy fillets, finely minced
- 2 garlic cloves, finely minced or grated
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 tsp worcestershire sauce
- ½ cup olive oil
- ½ oz parmesan cheese, finely grated (about ¼ cup), plus more for serving
- ¼ tsp kosher salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For serving
- parmesan cheese, shaved or coarsely grated, for serving
Instructions
- 1
Preheat the oven to 375°F (190°C). Toss the bread cubes with 3 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a large baking sheet until evenly coated, then spread in a single layer.
- 2
Bake the croutons for 10–12 minutes, tossing once halfway through, until deep golden and crisp throughout. Set aside to cool on the pan.
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