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Ingredients
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Garlic Croutons
Caesar Dressing
Salad Assembly
Method
Garlic Croutons
- 1
Prepare the croutons
Preheat the oven to 375°F (190°C). Place the bread cubes on a baking sheet and drizzle evenly with olive oil. Sprinkle with minced garlic and a pinch of salt, tossing to coat thoroughly.
- 2
Bake until crisp
Spread the bread cubes in a single layer and bake for 12–15 minutes, tossing once halfway through, until golden brown and crisp on all sides. Remove from the oven and let cool completely.
Caesar Dressing
- 3
Build the dressing base
In a mixing bowl, whisk together the grated garlic, lemon juice, lemon zest, Dijon mustard, Worcestershire sauce, and egg yolk until smooth and emulsified.
- 4
Emulsify with oil
While whisking constantly, slowly drizzle in the olive oil until the dressing thickens and becomes creamy.
- 5
Finish with cheese and seasoning
Stir in the grated Parmigiano-Reggiano. Season with black pepper and salt to taste. Adjust acidity with additional lemon juice if needed.
Salad Assembly
- 6
Dress the greens
In a large salad bowl, combine the romaine lettuce and treviso. Add enough dressing to lightly coat the leaves, tossing gently to ensure even coverage.
- 7
Add croutons and finish
Fold in the garlic croutons and shaved Parmigiano-Reggiano. Taste and adjust seasoning if necessary. Serve immediately for maximum crunch and freshness.
