Brutus Caesar Recipe
Make Brutus Caesar Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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INSALATE E ZUPPA
Method
INSALATE E ZUPPA
- 1
Rinse romaine lettuce under cold water, pat dry thoroughly, and tear into bite-sized pieces. Place in a large chilled bowl.
- 2
Make croutons: Preheat oven to 180C (350F). In a bowl, toss bread cubes with 3 tablespoons olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking sheet in a single layer and bake 10–12 minutes, turning once, until golden and crisp. Cool slightly.
- 3
Dressing preparation
In a medium bowl, whisk together pasteurized egg yolks, Dijon mustard, lemon juice, anchovy paste, minced garlic, and Worcestershire sauce until smooth.
- 4
Slowly drizzle in the remaining 0.75 cup extra-virgin olive oil while whisking vigorously to emulsify. Whisk in grated Parmesan until creamy. Season to taste with additional salt and pepper if desired.
- 5
Assemble: In a large salad bowl, toss romaine with enough dressing to lightly coat leaves. Add croutons and shaved Parmesan; toss gently to combine.
- 6
Serve immediately, with extra Parmesan on top if desired.
