Ceaser Salad Recipe
cheese tossed romaine tomato lettuce, parmesan
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Ingredients
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Caesar Salad
Method
Caesar Salad
- 1
Make homemade croutons
Preheat oven to 375°F (190°C). In a bowl, toss the bread cubes with 2 tablespoons olive oil, 1 minced garlic clove, salt, and pepper until evenly coated. Spread in a single layer on a baking sheet. Bake 10-12 minutes, turning once, until golden and crispy. Remove and cool.
- 2
Prepare Caesar dressing
In a medium bowl, whisk together 3 minced garlic cloves, anchovy fillets (if using), egg yolks, lemon juice, Dijon mustard, and Worcestershire sauce until smooth. Slowly whisk in olive oil (for dressing) in a thin stream to emulsify. Stir in grated Parmesan cheese. Season with salt and pepper to taste.
- 3
Assemble salad
Wash and dry romaine lettuce; chop into bite-sized pieces and place in a large salad bowl. Add cherry tomatoes. Pour dressing over the greens and toss to coat evenly.
- 4
Finish and serve
Add croutons and shaved Parmesan to the dressed greens. Give a final gentle toss, taste and adjust seasoning with salt and pepper if needed. Serve immediately.
