Caesar Salad Recipe
crispy romaine | cherry tomato | garlic crouton | parmesan | add white anchovy 2
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Ingredients
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Salad Base
Croutons
Dressing
Method
Prepare the Salad Base
- 1
Wash and dry the Romaine lettuce thoroughly. Tear the leaves into bite-sized pieces and place them in a large salad bowl.
- 2
Wash the cherry tomatoes and cut them in half. Add them to the bowl with the Romaine lettuce.
Make the Croutons
- 3
Preheat your oven to 375°F (190°C).
- 4
Cut the bread into small cubes (about 1-inch).
- 5
In a mixing bowl, combine the bread cubes, olive oil, garlic powder, and salt. Toss until the bread is evenly coated.
- 6
Spread the coated bread cubes on a baking sheet in a single layer.
- 7
Bake in the preheated oven for about 10-15 minutes, or until golden brown and crispy. Stir halfway through to ensure even browning.
- 8
Remove from the oven and let cool.
Prepare the Dressing
- 9
In a blender or food processor, combine the Parmesan cheese, anchovy fillets (if using), lemon juice, Dijon mustard, Worcestershire sauce, salt, and black pepper.
- 10
Blend until smooth.
- 11
With the blender running, slowly drizzle in the olive oil until the dressing is emulsified and creamy.
Assemble the Salad
- 12
Pour the dressing over the salad base and toss gently to coat the Romaine lettuce and cherry tomatoes evenly.
- 13
Add the garlic croutons on top of the salad.
- 14
If desired, garnish with additional Parmesan cheese and serve immediately.
