Cajun Blue Caesar Salad
By America's Test KitchenPublished on March 14, 2013
Time
1¼ hours
Yield
Serves 6 to 8
Ingredients
½ cup olive oil 2 garlic cloves, minced1 (12-inch) piece French baguette, cut into ½-inch pieces (about 4 cups)1 tablespoon Old Bay seasoning 2 teaspoons onion powder ¾ teaspoon ground coriander Salt and pepper ½ cup mayonnaise ¼ cup grated Parmesan cheese 2 anchovy fillets, rinsed and patted dry (optional)1 tablespoon lemon juice 1 tablespoon white wine vinegar 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard 3 romaine hearts, torn into bite-sized pieces (about 12 cups)2 cups crumbled blue cheese
Before You Begin
You can substitute two 10-ounce bags of chopped romaine lettuce for the hearts.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Whisk oil and garlic in large bowl; reserve ¼ cup. Toss bread with remaining oil mixture, along with Old Bay seasoning, onion powder, and coriander, and season with salt and pepper. Bake bread on rimmed baking sheet until golden, about 20 minutes. Cool completely.
- Process mayonnaise, grated Parmesan, anchovy (if using), lemon juice, vinegar, Worcestershire, mustard, ½ teaspoon salt, and ½ teaspoon pepper in blender until smooth. With machine running, pour in reserved oil and process until thoroughly incorporated.
- Toss romaine, shredded Parmesan, and dressing in large bowl. Add croutons and blue cheese and toss to combine. Season with salt and pepper. Serve.
Time
1¼ hoursYield
Serves 6 to 8Ingredients
½ cup olive oil
2 garlic cloves, minced
1 (12-inch) piece French baguette, cut into ½-inch pieces (about 4 cups)
1 tablespoon Old Bay seasoning
2 teaspoons onion powder
¾ teaspoon ground coriander
Salt and pepper
½ cup mayonnaise
¼ cup grated Parmesan cheese
2 anchovy fillets, rinsed and patted dry (optional)
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
3 romaine hearts, torn into bite-sized pieces (about 12 cups)
2 cups crumbled blue cheese
Ingredients
½ cup olive oil
2 garlic cloves, minced
1 (12-inch) piece French baguette, cut into ½-inch pieces (about 4 cups)
1 tablespoon Old Bay seasoning
2 teaspoons onion powder
¾ teaspoon ground coriander
Salt and pepper
½ cup mayonnaise
¼ cup grated Parmesan cheese
2 anchovy fillets, rinsed and patted dry (optional)
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
3 romaine hearts, torn into bite-sized pieces (about 12 cups)
2 cups crumbled blue cheese
Ingredients
½ cup olive oil
2 garlic cloves, minced
1 (12-inch) piece French baguette, cut into ½-inch pieces (about 4 cups)
1 tablespoon Old Bay seasoning
2 teaspoons onion powder
¾ teaspoon ground coriander
Salt and pepper
½ cup mayonnaise
¼ cup grated Parmesan cheese
2 anchovy fillets, rinsed and patted dry (optional)
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
3 romaine hearts, torn into bite-sized pieces (about 12 cups)
2 cups crumbled blue cheese
Why This Recipe Works
For the perfect Cajun Blue Caesar Salad, we started with our favorite Caesar Salad dressing, which eliminated the raw egg of the traditional dressing but added depth with anchovies and Worcestershire sauce. Using just a small amount of garlic prevented the garlic flavor from overpowering our other ingredients, while vinegar and lemon juice added brightness and balance.
We used an ample amount of blue cheese to add a strong, tangy flavor to our Cajun Blue Caesar. To give the croutons Cajun flair, we coated them with Old Bay seasoning, garlic, onion powder, and coriander before toasting.
Before You Begin
You can substitute two 10-ounce bags of chopped romaine lettuce for the hearts.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Whisk oil and garlic in large bowl; reserve ¼ cup. Toss bread with remaining oil mixture, along with Old Bay seasoning, onion powder, and coriander, and season with salt and pepper. Bake bread on rimmed baking sheet until golden, about 20 minutes. Cool completely.
- Process mayonnaise, grated Parmesan, anchovy (if using), lemon juice, vinegar, Worcestershire, mustard, ½ teaspoon salt, and ½ teaspoon pepper in blender until smooth. With machine running, pour in reserved oil and process until thoroughly incorporated.
- Toss romaine, shredded Parmesan, and dressing in large bowl. Add croutons and blue cheese and toss to combine. Season with salt and pepper. Serve.
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