{"id":60627,"date":"2024-09-03T06:00:00","date_gmt":"2024-09-03T04:00:00","guid":{"rendered":"https:\/\/ellerepublic.de\/dressing-fuer-caesar-salat\/"},"modified":"2024-09-09T17:55:05","modified_gmt":"2024-09-09T15:55:05","slug":"homemade-caesar-salad-dressing","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/homemade-caesar-salad-dressing\/","title":{"rendered":"Aunt Ilse’s Homemade Caesar Salad Dressing"},"content":{"rendered":"

Was ‘Caesar salad’ invented by or named after Julius Caesar? Or did it originate from the Italian owner’s of Caesar’s restaurant in Tijuana?<\/p>\n

Whatever the true origin, the original recipe included romaine, garlic, croutons, and parmesan cheese, boiled eggs, olive oil and Worcestershire sauce. This caesar salad dressing recipe is a little different, and frankly my favorite, concocted by my great Aunt Ilse and passed along through the family over the years.<\/p>\n

The caesar salad you love so much at restaurants is surprisingly easy and quick to make at home. Just toss the dressing with a head of romaine\u00a0lettuce and top with fresh grated or shaved parmesan. I often make this salad served with homemade croutons as well, actually almost always. But I also love it served with romaine lettuce and radicchio topped with blackened cajun chicken. Yum!<\/p>\n

\"Chicken<\/a><\/p>\n

Opting for fresh croutons? No slighty stale bread on hand? No problem. It’s not 100% necessary. I more often than not use my favorite rustic loaf of German bread fresh from the baker for my croutons.<\/p>\n

All you need to do is prep the bread by cutting it into bite size cubes, place the cubes on a baking tray, season them, bake and then let them cool. Baking croutons, rather than saut\u00e9ing them in a skillet, which I mostly do, gives you the option to make lots. Just store the extra portions in an air tight container and use over the coming days.<\/p>\n

I take an extra step creating my croutons from fresh bread. I partially dry them out in the oven and then season and saut\u00e9 them in a skillet. This way I get a crispy outer crouton that is still a little chewy and springy on the inside. Just preheat the oven to 375\u00b0F \/ 190\u00b0C. Depending on the size of the croutons, bake in a single layer for 3-5 minutes, toss and bake for another few minutes. If I am using slightly stale bread, I skip the oven step and go straight to the skillet. Using a large skillet, saut\u00e9 the cubes with some olive oil, minced garlic, dried herbs, such as thyme, oregano or an Italian mix and a sprinkle of salt. Saut\u00e9, stirring often, until golden brown. So easy and they add so much to a salad, or soup for that matter.<\/p>\n

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\"Tante<\/a><\/div>\n <\/div>\n
\n \n Elle<\/span>\n <\/div>\n

Aunt Ilse's Homemade Caesar Salad Dressing<\/h2>
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