Caesar Recipe
whole romaine, romano, anchovy, panko croutons, caesar dressing
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Ingredients
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Salad Base
Croutons
Dressing
Method
Preparing the Salad Base
- 1
Wash and Prepare Lettuce
Thoroughly wash the whole romaine lettuce under cold running water. Pat it dry with paper towels. Cut the lettuce into bite-sized pieces and place it in a large salad bowl.
- 2
Grate the Cheese
Using a box grater or a food processor, grate the romano cheese. Set aside for later use.
Making the Croutons
- 3
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 4
Combine Ingredients
In a mixing bowl, combine the panko breadcrumbs, olive oil, garlic powder, salt, and black pepper. Mix until the breadcrumbs are evenly coated.
- 5
Bake Croutons
Spread the breadcrumb mixture onto a baking sheet in an even layer. Bake in the preheated oven for about 8-10 minutes, or until golden brown and crispy, stirring halfway through. Remove from the oven and let them cool.
Preparing the Dressing
- 6
Blend the Ingredients
In a small food processor or blender, combine the anchovy fillets, garlic clove, Dijon mustard, lemon juice, and Worcestershire sauce. Blend until smooth.
- 7
Emulsify the Dressing
With the blender running, slowly drizzle in the olive oil until the dressing is well emulsified and creamy. Season with salt and black pepper to taste.
Assembling the Salad
- 8
Combine Salad Ingredients
In the large salad bowl with the romaine, add the grated romano cheese and the baked panko croutons.
- 9
Dress the Salad
Drizzle the prepared Caesar dressing over the salad ingredients. Toss gently to combine, ensuring that the lettuce is evenly coated with the dressing.
- 10
Serve
Serve immediately while the croutons are still crispy. Enjoy your Caesar salad!