Wayne Gisslen

Caesar Salad (Method 1: Tableside Preparation)

Preparation info
  • Portions:

    8

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
2 lb

Method

  1. Wash and drain the greens thoroughly. Chill in the refrigerator.
  2. Trim the crusts from the bread. Cut the bread into small cubes measuring about 3/8 in. (1 cm).
  3. Heat a thin layer of olive oil in a sauté pan over moderately high heat. Add the bread cubes and sauté in the oil until golden and crisp. Add more oil as needed.
  4. Remove the croutons f

Per serving: Calories, 370; Protein, 6 g; Fat, 33 g (80% cal.); Cholesterol, 55 mg; Carbohydrates, 12 g; Fiber, 2 g; Sodium, 270 mg.

Photos