Caesar Salad Recipe
Baby Romaine, Parmesan Cheese, Boquerones
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Ingredients
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Salad Base
Dressing
Method
Salad Preparation
- 1
Prepare the Romaine
Wash the baby romaine lettuce under cold water to remove any dirt. Dry the leaves using a salad spinner or by patting them with a clean kitchen towel.
- 2
Chop the Lettuce
Once dry, chop the baby romaine into bite-sized pieces and place them in a large salad bowl.
- 3
Add Anchovies
Add the boquerones (anchovies) on top of the chopped romaine. You can either leave them whole or chop them into smaller pieces, depending on your preference.
- 4
Add Parmesan Cheese
Grate the parmesan cheese and sprinkle it over the salad mixture.
Dressing Preparation
- 5
Mix the Dressing
In a small bowl, combine 3 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of Dijon mustard, 1 minced garlic clove, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.
- 6
Whisk the Dressing
Whisk the dressing ingredients together until well combined. Taste the dressing and adjust seasoning if necessary.
Final Assembly
- 7
Dress the Salad
Pour the dressing over the salad just before serving, and toss gently to combine all the ingredients.
- 8
Serve
Serve the Caesar Salad immediately, garnished with extra grated parmesan cheese if desired.