Caesar Salad Recipe
romaine, arugula, sourdough bread chips, parmigiano reggiano
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Ingredients
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Salad Base
Croutons
Cheese
Dressing
Method
Preparing the Salad Base
- 1
Wash and dry the romaine lettuce and arugula thoroughly. Tear the romaine lettuce into bite-sized pieces and place in a large salad bowl. Add the arugula to the bowl.
Making the Croutons
- 2
Preheat your oven to 375°F (190°C). Cut the sourdough bread slices into small cubes.
- 3
In a mixing bowl, combine the bread cubes, olive oil, garlic powder, and salt. Toss until the bread is evenly coated.
- 4
Spread the bread cubes on a baking sheet in a single layer. Bake for about 10-15 minutes, or until the croutons are golden brown and crispy, stirring halfway through for even cooking.
Preparing the Dressing
- 5
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, Worcestershire sauce, and minced garlic clove until well combined.
- 6
Season the dressing with salt and black pepper to taste.
Assembling the Salad
- 7
- 8
Drizzle the dressing over the salad and toss gently to combine, ensuring that all the greens and croutons are coated.
- 9
Shave the Parmigiano Reggiano cheese over the top of the salad or add it in small chunks.