Caesar Salad
This recipe maintains all that is classic Caesar – fresh, crisp spears of Romaine topped with just the right blend of garlic and lemon in a light base, bringing the salad to life, complimenting the lettuce, not drowning it. Of course, it wouldn’t be a Caesar without being topped with savory homemade croutons that are beautiful in both appearance and in taste!
Ingredients
Croutons
- ½ Fresh Baguette cut into ¾ -1 inch cubes (about 3 cups)
- 6 T Olive Oil
- 2 clove Garlic crushed
Dressing
- 4-6 Oil-Packed Anchovies
- 4 cloves Garlic crushed
- 1 Egg Yolk
- 1 tsp Lemon Zest
- 3 T Lemon Juice
- 2 tsp Dijon Mustard
- ½ tsp Worcestershire Sauce
- ¼ tsp Salt
- ¼ tsp Pepper
- ½ cup Extra Virgin Olive Oil
- ¼ cup Parmigiano-Reggiano Cheese grated
Salad
- 2 Large Heads Romaine Lettuce
- ½ cup Parmigiano-Reggiano Cheese grated
Instructions
Croutons:
- Pre-heat oven to 350°F.
- Place the bread cubes into a large bowl. In a small bowl, mix together the olive oil and garlic until combined. Add the garlic oil mixture to the bread cubes and toss until coated.
- Spread the cubes onto a baking sheet in a single layer. Bake until the bread cubes are golden brown, about 15-17 minutes.
Dressing:
- In a blender, add the anchovies, garlic, egg yolk, lemon zest, juice, mustard, Worcestershire sauce, salt and pepper. Pulse a few times until all ingredients are combined.
- With the blender running on “low” speed, slowly add the olive oil in a steady stream.
- Stop the blender and stir in the cheese.
- Wash the heads of Romaine lettuce. Cut off the stems, and then cut the head into quarters. Lay on a platter or salad plate. Drizzle the salad dressing over each spear.
- Sprinkle the cheese, top with croutons and serve immediately.
Notes
TIPS & TRICKS
– Croutons can be made and kept in airtight container for a week.
– Dressing can be made 3 days in advance. It also made a great dip for crudités veggies and stemmed artichokes.