Caesar Recipe
Chopped romaine, Parmigiano-Reggiano with our creamy Caesar dressing (**contains raw egg) and home-made croutons made with gluten-free bread.
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Ingredients
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Salad Ingredients
Caesar Dressing Ingredients
Method
Preparation of Dressing
Make the Caesar Dressing
In a medium bowl, whisk together the raw egg yolk, Dijon mustard, minced garlic, Worcestershire sauce, and lemon juice until smooth. Slowly drizzle in the olive oil while whisking continuously until the dressing is creamy and well combined. Season with salt and black pepper to taste. Set aside.
Preparation of Croutons
Make the Croutons
Preheat the oven to 375°F (190°C). Cut the gluten-free bread into cubes and place them on a baking sheet. Drizzle with olive oil and season with salt. Toss to coat evenly. Bake for 10-15 minutes, or until golden brown and crispy, stirring halfway through. Remove from oven and let cool.
Assembly
Assemble the Caesar Salad
Chop the romaine lettuce into bite-sized pieces and place in a large salad bowl. Add the Caesar dressing and toss until the lettuce is evenly coated. Top with grated Parmigiano-Reggiano cheese and homemade croutons. Serve immediately.