Caesar Salad

Print

This classic and fresh Caesar salad recipe is great for any dinner party night or luncheon. Homemade dressing and croutons will make all the difference in this flavorful dish.

Ingredients

Directions

  1. Preheat oven to 375°F.
  2. Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl.
  3. Whisk in egg yolks, lemon juice, and mustard.
  4. Adding drop by drop to start, gradually whisk in 3 tbsp olive oil, then vegetable oil. Whisk until dressing is thick and glossy.
  5. Whisk in Parmesan-Reggiano and ground black pepper.
  6. Season with more salt and more lemon juice to taste and place in fridge until ready.
  7. Toss torn bread with 2 tbsp olive oil on a baking sheet; season with salt and pepper.
  8. Bake, tossing occasionally, until golden brown; about 10–15 minutes.
  9. Place whole romaine leaves in a large bowl. with the croutons and dressing. Use your hands to gently toss together.
  10. Use a vegetable peeler to thinly shave a modest amount of Parmesan-Reggiano for serving.
  11. Plate mixed salad on a plate and top with shaved Parmesan-Reggiano.

Reviews (4)

  • Kathy Brown12th, October 2014 Reply

    Morbi velit eros, sagittis in facilisis non, rhoncus et erat. Nam posuere sem, eu ultricies tortor imperdiet vitae. Curabitur lacinia neque non metus

  • John Doe15th, October 2014 Reply

    Commodo est luctus eget. Proin in nunc laoreet justo volutpat blandit enim. Sem, ullamcorper vel aliquam non, varius eget justo. Duis quis nunc tellus sollicitudin.


Add Review

Add Review