Classic 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!
Instructions
1. Pre-heat oven to 350°F.
2. 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.
3. Spread the cubes onto a baking sheet in a single layer. Bake until the bread cubes are golden brown, about 15-17 minutes.
Dressing:
1. 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.
2. With the blender running on “low” speed, slowly add the olive oil in a steady stream.
3. Stop the blender and stir in the cheese.
1. 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.
2. Sprinkle the cheese, top with croutons and serve immediately.
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.
Ingredients
Croutons
½ fresh baguette, cut into ¾ -1 inch cubes (3 cups)
6T olive oil
2 cloves garlic, crushed
Dressing
4-6 oil-packed anchovies
4 cloves garlic, crushed
1 egg yolk
1 tsp. lemon zest
3T 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, grated
Salad
2 large heads Romaine lettuce
½ cup Parmigiano-Reggiano, grated
