Caesar Salad Gfo Recipe

Name: Karrington Rowes Caesar Salad GFO Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 count Romaine lettuce (large hearts); 3 tbsp Parmigiano-Reggiano, fresh shavings; 1 tsp Freshly ground black pepper; 2 count Optional: anchovy fillets, chopped; 3 cups Day-old Italian or sourdough bread, cut into 1/2-inch cubes; 2 tbsp Extra-virgin olive oil; 1 tsp Garlic powder; 1 tsp Kosher salt; 1 cup Mayonnaise; 3 tbsp Fresh lemon juice; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 1 clove Garlic, minced (about 1 clove); 1 tsp Anchovy paste (or 2 mashed anchovy fillets); 2 tbsp Extra-virgin olive oil; 2 tbsp Grated Parmigiano-Reggiano; 1 tsp Freshly ground black pepper; 0.25 tsp Kosher salt

Inspired by Karrington Rowe

Time30m

Serves4

Romaine + Parmesan + Croutons + Caesar Dressing

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Ingredients

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Salad

3 count Romaine lettuce (large hearts)

3 tbsp Parmigiano-Reggiano, fresh shavings

1 tsp Freshly ground black pepper

2 count Optional: anchovy fillets, chopped

Croutons

3 cups Day-old Italian or sourdough bread, cut into 1/2-inch cubes

2 tbsp Extra-virgin olive oil

1 tsp Watkins garlic powder

1 tsp Kosher salt

Caesar dressing

1 cup Mayonnaise

3 tbsp Fresh lemon juice

1 tsp Dijon mustard

1 tsp Original Worcestershire Sauce

1 clove Garlic, minced (about 1 clove)

1 tsp Anchovy paste (or 2 mashed anchovy fillets)

2 tbsp Extra-virgin olive oil

2 tbsp Grated Parmigiano-Reggiano

1 tsp Freshly ground black pepper

1/4 tsp Kosher salt

Method

Croutons

Preheat and prepare bread

Preheat oven to 375°F (190°C). Toss the cubed day-old bread with 2 tbsp olive oil, 1 tsp garlic powder and 1 tsp kosher salt in a bowl until evenly coated.

Spread the cubes in a single layer on a baking sheet. Bake for 10–14 minutes, tossing once halfway through, until golden brown and crisp. Remove from oven and let cool while you prepare the dressing and lettuce.

Caesar dressing

Combine base ingredients

In a medium bowl, whisk together 1 cup mayonnaise, 3 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp anchovy paste (or mashed fillets), and 1 clove minced garlic until smooth.

Slowly whisk in 2 tbsp extra-virgin olive oil to emulsify the dressing. Stir in 2 tbsp grated Parmigiano-Reggiano, 1 tsp freshly ground black pepper and 1/4 tsp kosher salt. Taste and adjust lemon, salt or anchovy to preference. If you want a thinner dressing, whisk in 1–2 tsp water.

Salad assembly

Prepare lettuce

Wash and dry the romaine hearts thoroughly (use a salad spinner). Trim the stem ends and tear or chop the leaves into bite-sized pieces; place in a large mixing bowl or chilled serving bowl.

Add optional chopped anchovy fillets to the lettuce if using for a more pronounced savory flavor.

Add 3 tbsp shaved Parmigiano-Reggiano to the lettuce.

Dress and toss

Add about 1/2 to 3/4 cup of the prepared dressing to the lettuce (start with less — you can always add more). Toss gently but thoroughly with tongs until leaves are evenly coated. Add cooled croutons and toss briefly to combine.

Plate the salad, finish with additional shaved Parmigiano-Reggiano if desired, and grind a little extra black pepper on top. Serve immediately so croutons remain crisp.