Chunky Caesar Salad

"Easy-on-the-cook Sunday supper from Woman's World 12/5/06. For another quick meal, add 2 cups shredded cooked chicken to this zesty salad."
 
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photo by Nimz_ photo by Nimz_
photo by Nimz_
Ready In:
20mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • Cut romaine into 1-inch wide strips. Grate 2 t. zest, and squeeze 1 T. juice from lemon.
  • In serving bowl, whisk together dressing, lemon juice, zest, and pepper.
  • Add lettuce, tomatoes, croutons; toss to combine.
  • Scrape a vegetable peeler over the widest side of a chunk of the cheese. Top with cheese shavings.

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Reviews

  1. This was very good -- and how simple!! Used regular tomatoes instead of cherry tomatoes (they were so expensive compared to the regular ones!), and shredded parmesan blend cheese. Thanks!!
     
  2. EXCELLENT. I loved this salad. I used recipe #185342 to make this a one plate meal and the combination of the two were just perfect. I will tell you that given DH doesn't like a lot of lemon and I cut this recipe down for the 2 of us, I applied the lemon zest and lemon juice directly to my salad and tossed them together. It was probably a little more than the recipe calls for for 1 serving, but I love lemon flavor. But besides that made this as directed. This will be a great summer time light dinner. Thanks so much for sharing. Made for Tic-Tac-Toe Fall 08'
     
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Tweaks

  1. This was very good -- and how simple!! Used regular tomatoes instead of cherry tomatoes (they were so expensive compared to the regular ones!), and shredded parmesan blend cheese. Thanks!!
     

RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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