St. Paul Caesar Salad Recipe
romaine hearts | garlic croutons | parmesan reggiano | house dressing
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Ingredients
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Salad Ingredients
Croutons
House Dressing
Method
Preparation of Salad
- 1
Prepare Romaine
Wash the romaine hearts thoroughly under cold running water. Remove any damaged outer leaves. Cut each head in half lengthwise and then chop into bite-sized pieces. Place in a large salad bowl.
- 2
Grate Parmesan
Using a box grater or a food processor, finely grate the Parmesan Reggiano cheese. Set aside for later use.
Making Croutons
- 3
Prepare Bread
Preheat the oven to 375°F (190°C). Cut the bread slices into cubes, about 1-inch in size.
- 4
Season and Bake
In a bowl, mix the bread cubes with olive oil, garlic powder, and salt until evenly coated. Spread the seasoned bread cubes on a baking sheet and bake for about 10-15 minutes, or until golden brown and crispy. Stir halfway through for even browning.
Preparing House Dressing
- 5
Mix Dressing Ingredients
In a bowl, combine the mayonnaise, lemon juice, Worcestershire sauce, minced garlic, optional anchovy filets, and black pepper. Whisk together until smooth and creamy. Adjust seasoning to taste.
Assembling the Salad
- 6
Combine Ingredients
In the large bowl with the chopped romaine, add the grated Parmesan cheese and toss to combine.
- 7
Dress the Salad
Drizzle the prepared dressing over the salad and toss gently until all the leaves are coated. Add the garlic croutons on top and serve immediately.