Caesar Salad Recipe
little gem lettuce, classic caesar dressing, garlic-herb croutons, white anchovy
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Ingredients
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Salad Base
Dressing
Croutons
Toppings
Method
Salad Preparation
- 1
Wash and Prepare Lettuce
Rinse the little gem lettuce under cold water to remove any dirt. Pat dry with paper towels. Cut each head in half lengthwise and arrange them on a serving platter.
Dressing Preparation
- 2
Make the Caesar Dressing
In a mixing bowl, combine the mayonnaise, grated Parmesan cheese, lemon juice, minced garlic, Worcestershire sauce, salt, and black pepper. Whisk until smooth and creamy. Adjust seasoning to taste if needed.
Crouton Preparation
- 3
Prepare the Garlic-Herb Croutons
Preheat your oven to 375°F (190°C). Cut the sourdough bread slices into cubes. In a bowl, toss the bread cubes with olive oil, garlic powder, dried oregano, and salt. Spread them out in a single layer on a baking sheet and bake for 10-12 minutes or until golden brown and crispy, stirring halfway through.
Assembly
- 4
Assemble the Salad
Drizzle the prepared Caesar dressing over the cut lettuce and gently toss to coat. Top with the garlic-herb croutons and white anchovy fillets. Serve immediately.
