Caesar Salad Recipe
Baby gem, Parmigiano Reggiano, house-made brioche croutons
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Ingredients
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Salad Base
Croutons
Dressing
Method
Preparation
Prepare the Croutons
Preheat your oven to 180°C (350°F). Cut the brioche bread into cubes. Toss the bread cubes with olive oil, garlic powder, salt, and pepper. Spread them on a baking sheet and bake for 10-15 minutes or until golden and crispy.
Make the Dressing
In a bowl, whisk together mayonnaise, lemon juice, Worcestershire sauce, anchovy paste, minced garlic, salt, and pepper until well combined. Adjust seasoning to your taste.
Prepare the Salad
Wash and dry the baby gem lettuce. Tear the leaves into bite-sized pieces and place them in a large bowl. Shave or grate the Parmigiano Reggiano over the top.
Assembly
Combine and Serve
Drizzle the dressing over the salad and toss gently to coat the leaves. Add the croutons on top and serve immediately.