Caesar Salad Recipe
Gem lettuce, pecorino vinaigrette, bread crumbs, parmigiano reggiano, D.O.P
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Ingredients
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Salad Base
Vinaigrette
Toppings
Method
Preparation
- 1
Prepare the Lettuce
Wash the Gem lettuce thoroughly under cold water. Remove any damaged leaves and pat dry with a clean kitchen towel or use a salad spinner. Tear the leaves into bite-sized pieces and transfer to a large mixing bowl.
- 2
Make the Vinaigrette
In a medium bowl, combine the grated Pecorino cheese, olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper. Whisk together until the mixture is smooth and emulsified.
- 3
Toast the Bread Crumbs
In a small skillet over medium heat, add the bread crumbs. Toast them for about 3-4 minutes, stirring frequently until they are golden brown. Remove from heat and let cool slightly.
Assembly
- 4
Combine Ingredients
Pour the vinaigrette over the torn Gem lettuce leaves. Toss gently to ensure all the lettuce is evenly coated with the dressing.
- 5
Add Toppings
Sprinkle the toasted bread crumbs and shaved Parmigiano Reggiano over the dressed lettuce. Toss lightly to distribute the toppings evenly.
- 6
Serve
Divide the Caesar salad among serving plates. Optionally, garnish with additional Pecorino cheese and freshly cracked black pepper before serving.
