Caesar Salad
This is a classic salad. Make the croutons ahead of time and store in an air-tight container Use part of the Italian bread for croutons and the rest for garlic bread. Some people may like additional anchovys on their salad.
| Category: | Salads |
| Seasons | |
| Cuisine Type | Italian |
Ingredients
For
6
Person(s)
Dressing
| 2 oz(s) Anchovy fillets, flat |
| 5 clove(s) Garlic, minced |
| 2 dash(es) Kosher Salt |
| 6 large Egg Yolks |
| 2 Tsp(s) Lemon Juice |
| 1.5 tsp(s) Dijon Mustard |
| 4 Tbsp(s) Olive Oil |
| 1 cup(s) Vegetable Oil |
| 0.5 tsp(s) Black Pepper |
| 0.5 cup(s) Parmigiano Reggiano, grated |
Croutons
| Italian Bread |
| Olive Oil, to toss |
| Salt and Pepper, to taste |
Salad
| 3 head(s) Romaine Lettuce |
| 0.5 cup(s) Parmigiano Reggiano, grated |
| Salt and Pepper, to taste |
Caesar Salad Directions
- Croutons: Preheat oven to 375° F. Carefully slice the italian bread in 3/4" slices. Then cut the slices into 3/4" cubes. Place in a zip-lock bag and toss with olive oil. Pour out on a baking sheet and add salt and pepper to taste. Bake for 13 minutes, tossing twice. Place in an air-tight container. Set-aside.
- Dressing: With the side of a knife blade mash the anchovy, garlic and salt into a paste. In a bowl, whisk together egg yolks, anchovy/garlic paste, mustard, and lemon juice. Slowly whisk in the olive oil and then the vegetable oil.
- Lettuce: Cut the lettuce into large pieces about 1 1/2 inches wide.
- Assembly: Toss the lettuce with croutons, cheese and dressing.
