Best Caesar Salad with Crispy Parmesan

Best Caesar Salad with Crispy Parmesan

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From: EatingWell Magazine, November 2019

For a nutrient-packed twist, this healthy Caesar salad features spinach and kale in addition to romaine. But it's the Parmesan crisps that make this salad holiday-worthy. Serve it for Thanksgiving or any other special meal.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • ⅓ cup sliced red onion
  • ¾ cup grated Parmesan cheese, divided
  • ¼ cup extra-virgin olive oil
  • 1 large egg yolk
  • 2 tablespoons lemon juice
  • 1 clove garlic, peeled
  • 1½ teaspoons anchovy paste or 2 anchovy fillets, minced
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • 5 cups chopped romaine lettuce
  • 5 cups baby spinach
  • 4 cups chopped kale


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Line a large baking sheet with a silicone baking mat or parchment paper.
  2. Place onion in a small bowl and cover with ice water. Set aside.
  3. Spread ½ cup Parmesan into a 9-by-7-inch oval on the prepared pan. Bake until lightly browned and crisp, 10 to 14 minutes. Let cool on a wire rack.
  4. Meanwhile, combine oil, egg yolk, lemon juice, garlic, anchovy, mustard, salt and pepper in a food processor (preferably a mini food processor). Process until creamy. Add the remaining ¼ cup Parmesan and pulse to combine.
  5. Combine romaine, spinach, kale and the dressing in a large bowl and toss to coat. Transfer to a serving platter. Drain the onion and pat dry with paper towels. Break the Parmesan crisp into large pieces and scatter over the top of the salad along with the onion.
  • Equipment: Silicone mat or parchment paper

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 117 calories; 10 g fat(2 g sat); 1 g fiber; 4 g carbohydrates; 4 g protein; 63 mcg folate; 30 mg cholesterol; 1 g sugars; 0 g added sugars; 3,562 IU vitamin A; 15 mg vitamin C; 99 mg calcium; 1 mg iron; 281 mg sodium; 176 mg potassium
  • Nutrition Bonus: Vitamin A (71% daily value), Vitamin C (25% dv)
  • Carbohydrate Servings: ½

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