Loading...
Loading...
This skips the traditional crouton entirely and instead bakes small mounds of parmesan into crisp, lacy wafers, which is what keeps this Caesar salad completely carb free while still delivering that same salty crunch. A dressing built on egg yolk, anchovy, and parmesan, whisked by hand rather than store bought, keeps the whole bowl free of hidden sugars and fillers.
Prep Time
Per serving
310kcal
Calories
14g
Protein
5g
Carbs
27
15 min
Cook Time
6 min
Servings
3 people
Difficulty
medium
Fat
2g
Fiber
1g
Sugar
Follow step-by-step with voice guidance.
Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.
Spoon small mounds of grated parmesan onto the sheet, spacing them apart, and flatten slightly.
Bake for 5 to 6 minutes, until golden and crisp, then let cool completely.
In a bowl, whisk together the egg yolk, minced garlic, anchovy paste, and lemon juice.
Slowly drizzle in the olive oil while whisking constantly, until the dressing is thick and emulsified.
Stir in the grated parmesan and season with black pepper.
Tear the romaine lettuce into bite sized pieces and place in a large bowl.
Toss the lettuce with the dressing until well coated.
Top with the parmesan crisps, broken into pieces, and extra shaved parmesan before serving.
Space the Parmesan Mounds Apart: This keeps them from melting together into one large sheet, allowing each crisp to bake evenly and hold its shape. Whisk the Dressing Slowly: Adding the oil gradually while whisking constantly is what creates a thick, creamy texture without needing any flour or starch based thickener. Use a Raw or Coddled Egg Yolk Carefully: If food safety is a concern, look for pasteurized eggs, since the yolk in this dressing isn't cooked.
Some store bought dressings contain added sugar and fillers, so it's worth checking labels carefully, or making the dressing from scratch to have full control over the ingredients.
0 reviews • 0.0 / 5 Average Rating
No reviews yet. Be the first to review this recipe!
More Like This
This follows the traditional horiatiki style of placing a single thick slab of feta on top of the vegetables rather than crumbling it in, keeping the cheese's creamy texture distinct instead of blending into the salad. Skipping lettuce entirely, the way it's done in Greek villages, keeps every bite focused on ripe tomatoes, cucumber, and briny olives.
This follows the classic French method of whisking mustard into the vinegar first before slowly streaming in the oil, since mustard acts as an emulsifier that binds the two together into a smooth, clinging dressing instead of one that separates. Delicate, mixed baby greens tossed in just a light coating, rather than drenched, is the understated style found in bistros across France.
This salts the sliced cucumber briefly and lets it sit before draining, an old English technique that draws out excess water so the salad stays crisp and the dressing doesn't turn watery. Fresh mint stirred in at the end is what gives it that classic cool, garden fresh character often served alongside a British Sunday roast.
This cuts every vegetable into a small, even dice, the defining trait of a proper kachumar that separates it from a regular chopped salad, since the fine, uniform pieces are what let each bite carry a little of everything. A squeeze of lime and a sprinkle of chaat masala tossed in right before serving gives it the same tangy, spiced finish found alongside meals across Pakistan.