Classic Caesar Salad Recipe
toasted garlic crumb, parmesan, anchovy
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Ingredients
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Salad Base
Dressing
Garlic Crumb Topping
Method
Preparation of Salad Base
- 1
Prepare the Lettuce
Wash and dry the Romaine lettuce thoroughly. Tear the leaves into bite-sized pieces and place them in a large salad bowl.
- 2
Prepare the Vegetables
Halve the cherry tomatoes and slice the cucumber into thin rounds. Add them to the bowl with the lettuce.
Making the Dressing
- 3
Prepare the Anchovy Mixture
In a small bowl, mash the anchovy fillets with a fork until they form a paste.
- 4
Combine the Dressing Ingredients
In a separate bowl, combine the mashed anchovies, minced garlic, lemon juice, Dijon mustard, olive oil, and Parmesan cheese. Whisk until smooth and well blended.
- 5
Season the Dressing
Add salt and black pepper to taste, whisking again to combine.
Garlic Crumb Topping
- 6
Prepare the Garlic Crumble
Preheat your oven to 350°F (175°C). Tear the bread into small pieces and place them in a bowl.
- 7
- 8
Toast the Crumbs
Spread the bread pieces on a baking sheet and toast in the preheated oven for about 10 minutes or until golden brown, stirring halfway through.
Assembly
- 9
Combine Salad and Dressing
Pour the prepared dressing over the salad base and toss gently to combine, ensuring all the ingredients are well coated.
- 10
Top with Garlic Crumbs
Sprinkle the toasted garlic crumbs over the salad and finish with additional Parmesan cheese if desired.
- 11
Serve
Serve immediately while the garlic crumbs are still crispy.