Caesar (serves 8-10) Recipe
Garlic croutons, parmesan, lemon, romaine, treviso
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Ingredients
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Garlic Croutons
Caesar Dressing
Salad Assembly
Method
Garlic Croutons
- 1
Prepare Oven
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- 2
Season Bread
In a large bowl, toss the bread cubes with olive oil, minced garlic, salt, and black pepper until evenly coated.
- 3
Bake
Spread the bread cubes in a single layer on the prepared baking sheet. Bake for 12–15 minutes, tossing halfway, until golden brown and crisp. Remove from oven and let cool completely.
Caesar Dressing
- 4
Create Paste
Using a mortar and pestle or the side of a chef’s knife, mash the garlic and anchovies together into a smooth paste.
- 5
Build Base
Transfer the paste to a medium bowl. Whisk in Dijon mustard and egg yolks until fully combined.
- 6
Add Lemon
Slowly whisk in the fresh lemon juice until the mixture is smooth and slightly thickened.
- 7
Emulsify
While whisking constantly, drizzle in the olive oil in a slow, steady stream until the dressing is creamy and emulsified.
- 8
Finish Dressing
Stir in grated Parmesan, salt, and black pepper. Taste and adjust seasoning as needed. Refrigerate until ready to use.
Salad Assembly
- 9
Prepare Greens
Wash and thoroughly dry the romaine lettuce and treviso. Place them in a very large serving bowl.
- 10
Dress Salad
Add half of the Caesar dressing to the greens and toss gently to coat. Add more dressing as needed, ensuring leaves are evenly dressed but not overdressed.
- 11
Add Toppings
Fold in the cooled garlic croutons and half of the shaved Parmesan cheese.
- 12
Finish and Serve
Top the salad with remaining shaved Parmesan. Serve immediately with lemon wedges on the side for extra brightness.
