Caesar Salad* Recipe
baby gem lettuce, parmigiano-reggiano, house croutons, garlic dressing 470 cal
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Ingredients
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Salad
House Croutons
Garlic Caesar Dressing
Method
House Croutons
- 1
Preheat and prepare
Preheat oven to 200°C (400°F). Line a baking sheet with parchment or leave unlined and reserve.
- 2
Toss the bread
In a large bowl, combine the cubed bread (4 cups) with 3 tbs extra-virgin olive oil and 1 minced garlic clove. Toss until cubes are evenly coated. Season lightly with kosher salt (start with about 1/2 tsp) and toss again.
- 3
Bake until golden
Spread the coated bread cubes in a single layer on the prepared baking sheet. Bake 8–12 minutes, tossing once halfway through, until crisp and golden. Watch closely near the end to avoid burning. Remove from oven and let cool to room temperature; they will crisp further as they cool.
Garlic Caesar Dressing
- 4
Combine base ingredients
In a medium bowl or the jar of an immersion blender, add 1 egg yolk, 2 finely grated garlic cloves, 1 tbs Dijon mustard, 2 tbs fresh lemon juice, 1 tsp anchovy paste (optional), and 1 tsp Worcestershire sauce. Whisk briefly to combine.
- 5
Emulsify with oil
While whisking continuously (or with the blender running on low), begin to add the 120 ml extra-virgin olive oil in a very slow, steady stream so the mixture emulsifies and thickens. If using a blender, pour the oil in slowly through the lid opening. Continue until all oil is incorporated and dressing is smooth and creamy.
- 6
Finish and season
Whisk in 30 g finely grated Parmigiano-Reggiano. Taste and season with kosher salt and freshly ground black pepper to taste (start with a pinch of salt and 1/4 tsp pepper). If the dressing is too thick, thin with 1–2 tsp water or additional lemon juice until desired consistency is reached. Cover and refrigerate up to 24 hours; whisk again before using.
- 7
Safety note (optional)
If concerned about raw egg, use a pasteurized egg yolk or substitute 2 tbs mayonnaise plus 1 tbs water and proceed with same emulsification method.
Salad
- 8
Prepare the lettuce
Trim the root end of each baby gem lettuce and discard any loose outer leaves. Slice each head in half lengthwise (or quarters if very large). Rinse briefly under cold water, then dry thoroughly in a salad spinner or by patting with paper towels. Dry lettuce helps the dressing cling.
- 9
Dress the lettuce
Place the dried baby gem halves in a large mixing bowl (or back in the cleaned salad spinner). Add dressing — start with approximately 3 tbs of dressing per serving (about 6 tbs for 4 servings). Gently toss or turn the lettuce to coat evenly, adding more dressing a little at a time until leaves are lightly but evenly coated. Taste and adjust seasoning with salt and pepper.
- 10
Assemble and finish
Divide dressed lettuce among 4 plates. Scatter a generous handful of house croutons over each portion (about 1/2 cup croutons per serving). Using a vegetable peeler, shave Parmigiano-Reggiano over each salad (approximately 15 g per plate, totaling 60 g). Finish with a crack of freshly ground black pepper and, if desired, a small squeeze of lemon.
- 11
Serve
Serve immediately so croutons remain crisp. Leftover dressing can be refrigerated for up to 24 hours; croutons keep in an airtight container for 2–3 days.
