Caesar Salad Recipe
Sweet Gem Lettuce, Sourdough, Anchovy, Parmigianno Reggiano
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Ingredients
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STARTERS
Method
STARTERS
- 1
Prepare the croutons
Preheat oven to 375°F (190°C). Toss sourdough bread cubes with melted butter and a pinch of salt. Spread on a baking sheet in a single layer and bake until crisp and golden, about 8–12 minutes, shaking halfway through. Let cool on a rack.
- 2
Make the dressing
In a bowl, whisk together mayonnaise, lemon juice, Dijon mustard, minced garlic, and minced anchovy fillets until smooth. Whisk in olive oil and 0.25 cup grated Parmigiano-Reggiano. Season with salt and pepper to taste, adding a splash more lemon juice if you desire more brightness.
- 3
Wash, dry, and tear the Sweet Gem lettuce into bite-sized pieces. Place in a large mixing bowl.
- 4
Assemble the salad
Toss the torn lettuce with the dressing and croutons until evenly coated. Add the remaining 0.25 cup Parmigiano-Reggiano for extra flavor and a light toss to distribute. Season with additional salt and pepper to taste.
- 5
