Caesar Salad Recipe
Baby honey gem, parmesan, anchovy, parmesan crouton
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Ingredients
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Salad Base
Croutons
Dressing
Method
Preparation of Ingredients
- 1
Prepare the Salad Base
Wash the baby honey gem lettuces thoroughly under cold water, then dry them using a salad spinner or a clean towel. Tear the leaves into bite-sized pieces and set aside.
- 2
Grate the Parmesan
Using a grater, grate the Parmesan cheese and set it aside for topping the salad.
Making the Croutons
- 3
Preheat the Oven
Preheat your oven to 180°C (350°F).
- 4
Prepare the Croutons
Cut the stale bread into small cubes. In a bowl, toss the bread cubes with olive oil, garlic powder, dried oregano, salt, and pepper until evenly coated.
- 5
Bake the Croutons
Spread the seasoned bread cubes on a baking sheet in a single layer and bake for 10-15 minutes, or until golden and crispy. Remove from the oven and let cool.
Making the Dressing
- 6
Prepare the Dressing
In a small bowl, mash the anchovy fillets and garlic clove together with a fork. Add Dijon mustard and lemon juice, and mix well.
- 7
Emulsify the Dressing
Slowly whisk in the olive oil until the dressing is emulsified. Season with salt and pepper to taste.
Assembling the Salad
- 8
Combine Ingredients
In a large bowl, combine the torn baby honey gem leaves, croutons, and grated Parmesan.
- 9
Dress the Salad
Drizzle the prepared dressing over the salad and toss gently to combine, ensuring all ingredients are well coated.
- 10
Serve
Transfer the salad to a serving plate or bowl. Top with additional Parmesan if desired and serve immediately.