Frank's Caesar (lunch) Recipe
(Lunch Only) Crisp romaine tossed with house-made Caesar dressing, rosemary croutons & parmigiano.
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Ingredients
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Salad
Croutons
Caesar Dressing
Method
Preparation of Croutons
- 1
Bake the Croutons
Preheat your oven to 375°F (190°C). Cut the bread into cubes and place them in a mixing bowl. Drizzle with olive oil, add the dried rosemary and salt. Toss until the cubes are well coated.
- 2
Toast
Spread the coated bread cubes on a baking sheet in a single layer. Bake in the preheated oven for 10-15 minutes, or until golden brown and crispy. Remove from oven and let cool.
Preparation of Caesar Dressing
- 3
Mix Dressing Ingredients
In a mixing bowl, combine mayonnaise, minced garlic, lemon juice, Worcestershire sauce, anchovy paste, black pepper, and salt to taste. Whisk until smooth and well combined.
Assembling the Salad
- 4
Prepare the Romaine
Rinse the romaine lettuce thoroughly and pat dry. Chop into bite-sized pieces and place in a large salad bowl.
- 5
Add Dressing
Pour the house-made Caesar dressing over the romaine lettuce. Toss gently to coat all the leaves evenly.
- 6
Add Croutons and Cheese
Add the prepared rosemary croutons and grated Parmigiano-Reggiano cheese to the salad. Toss gently again to combine.
