Caesar Salad Recipe
Little gem lettuce, parmigiano-reggiano, garlic bread crumbs, anchovy
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Dressing
Garlic Bread Crumbs
Method
Salad Preparation
- 1
Prepare the Lettuce
Wash and dry the little gem lettuce thoroughly. Cut each head in half lengthwise and place in a large salad bowl.
- 2
Grate the Cheese
Use a microplane or fine grater to grate the parmigiano-reggiano cheese over the lettuce in the bowl.
Dressing Preparation
- 3
Make the Dressing
In a small bowl, mash the anchovy fillets and minced garlic cloves together using a fork until a paste forms.
- 4
Combine Ingredients
Add the egg yolk, Dijon mustard, and lemon juice to the anchovy-garlic paste. Whisk until well combined.
- 5
Add Olive Oil
Slowly drizzle in the olive oil while continuously whisking to emulsify the dressing. Season with salt and black pepper to taste.
Garlic Bread Crumbs Preparation
- 6
Prepare the Bread Crumbs
Preheat your oven to 180°C (350°F).
- 7
- 8
Bake the Crumbs
Spread the mixture onto a baking sheet and bake in the preheated oven for about 10 minutes or until golden and crispy, stirring halfway through.
Assembly
- 9
Combine Salad and Dressing
Pour the dressing over the prepared lettuce and cheese. Toss gently to combine, ensuring the lettuce is coated evenly.
- 10
Top with Garlic Crumbs
Sprinkle the garlic bread crumbs over the top of the salad just before serving for added crunch.
- 11
Serve
Serve immediately while the salad is fresh and the bread crumbs are crispy.
