Caesar Salad Recipe

Name: Brooklyn's Best Pizza & Pastas Caesar Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 heads Romaine lettuce; 3 tbsp Grated Parmesan cheese; 0.5 tsp Freshly ground black pepper; 0.5 tsp Salt; 3 cups Day-old crusty bread (ciabatta or baguette), cut into 1/2-inch cubes; 2 tbsp Extra-virgin olive oil; 1 clove Garlic, minced; 0.5 tsp Dried oregano; 0.25 tsp Salt; 0.5 cup Mayonnaise (or 1 egg yolk, see note); 1 tsp Anchovy paste; 1 clove Garlic, finely minced; 1 tsp Dijon mustard; 2 tbsp Fresh lemon juice; 0.5 tsp Worcestershire sauce; 2 tbsp Olive oil (extra-virgin); 0.25 tsp Freshly ground black pepper; 0.25 tsp Salt

Inspired by Brooklyn's Best Pizza & Pasta

Time30m

Serves4

Romaine lettuce, grated parmesan cheese and homemade croutons

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Ingredients

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Salad

2 heads Romaine lettuce

3 tbsp Grated Parmesan cheese

1/2 tsp Freshly ground black pepper

1/2 tsp Celtic sea salt

Croutons

3 cups Day-old crusty bread (ciabatta or baguette), cut into 1/2-inch cubes

2 tbsp Extra-virgin olive oil

1 clove Garlic, minced

1/2 tsp Dried oregano

1/4 tsp Celtic sea salt

Caesar Dressing

1/2 cup Mayonnaise (or 1 egg yolk, see note)

1 tsp Anchovy paste

1 clove Garlic, finely minced

1 tsp Dijon mustard

2 tbsp Fresh lemon juice

1/2 tsp Original Worcestershire Sauce

2 tbsp Olive oil (extra-virgin)

1/4 tsp Freshly ground black pepper

1/4 tsp Celtic sea salt

Method

Croutons

Preheat and prepare bread

Preheat oven to 375°F (190°C). Toss the 1/2-inch bread cubes in a large bowl with 2 tbsp extra-virgin olive oil, 1 minced garlic clove, 1/2 tsp dried oregano and 1/4 tsp salt until evenly coated.

Bake croutons

Spread the bread cubes in a single layer on a baking sheet lined with parchment. Bake for 10–12 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and let cool to room temperature.

Caesar Dressing

Combine base ingredients

In a medium bowl, whisk together 1/2 cup mayonnaise, 1 tsp anchovy paste, 1 finely minced garlic clove, 1 tsp Dijon mustard, 2 tbsp fresh lemon juice and 1/2 tsp Worcestershire sauce until smooth.

Emulsify and season

Slowly whisk in 2 tbsp extra-virgin olive oil until the dressing slightly thickens and becomes glossy. Taste and season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Adjust lemon, salt or anchovy to preference.

Optional adjustment (raw egg yolk)

If using a fresh egg yolk instead of mayonnaise: whisk 1 egg yolk with the anchovy, garlic, mustard and lemon, then slowly whisk in the olive oil to emulsify. Add Worcestershire and season to taste.

Salad Assembly

Prepare lettuce

Trim and discard the root end of 2 romaine heads. Separate the leaves, rinse thoroughly in cold water, and spin or pat dry until no excess water remains. Tear or chop into bite-sized pieces.

Toss salad

Place the dried romaine in a large salad bowl. Add about 3 tbsp grated Parmesan cheese and 3/4 of the cooled croutons. Add 3–4 tbsp of the prepared dressing and toss gently but thoroughly until leaves are evenly coated. Add more dressing as needed to taste.

Finish and serve

Taste and adjust seasoning with salt and freshly ground black pepper. Sprinkle remaining Parmesan over the top and scatter remaining croutons. Serve immediately.