Updated Caesar Salad

Updated Caesar Salad
24 servings


Ingredients Weights Measures
whole milk 16 fl oz 2 cups
garlic cloves, peeled, thinly sliced 6 oz. 120 each
soybean oil 16 fl oz 2 cups
romaine lettuce hearts 13.5 lb. 24 heads
radicchio 7 lb. 24 heads
vegetable oil 36 fl oz 1 qt. + 1/2 cup
salt - 1 Tbsp.
pepper - 1-1/2 tsp.
KRAFT Creamy Caesar Dressing 18 oz. 2-1/4 cups
lemons, peels cut off, seeded and diced 8.4 oz. 3/4 cup
pumpernickel bread croutons (1 inch) 1 lb. 96 each
pancetta, baked until crisp 12 oz. 72 each
shaved Parmesan cheese 3.3 oz. 1-1/2 cups
shaved Asiago cheese 3.3 oz. 1-1/2 cups
shaved Romano cheese 3.3 oz. 1-1/2 cups


POUR milk over garlic; let stand 30 min. Drain; rinse and pat dry. Heat soybean oil in medium skillet to 275ºF. Add garlic, in small batches; cook until lightly browned, stirring frequently. Drain on paper towels. Set aside.

CUT each head of romaine and radicchio lengthwise in half; brush with vegetable oil. Season with salt and pepper. Grill just until lightly charred and slightly wilted, turning as needed. Remove from heat. Reserve half the romaine for garnish.

CHOP the radicchio and remaining romaine coarsely; place in large bowl. Add dressing, lemon pieces and garlic chips; mix lightly.

FOR each serving: Place 1/2 head of romaine on one side of serving plate. Spoon about 2 cups of salad onto other side of plate. Garnish with 3 slices pancetta, 4 croutons and 1 Tbsp. of each cheese.

Kraft Kitchens Tips

Serving Suggestion
Serve with additional dressing on the side.
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Nutritional Information

Nutrition Information

Total fat
 63 g
Saturated fat
 12 g
 40 mg
 1230 mg
 30 g
Dietary fiber
 8 g
 8 g
 18 g
Vitamin A
 450 %DV
Vitamin C
 45 %DV
 30 %DV
 25 %DV