Caesar Salad Recipe
House Caesar dressing, Parmesan, croutons
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Ingredients
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Insalata
Method
Insalata
- 1
Rinse the romaine lettuce thoroughly and dry or spin until completely dry. Tear into bite-sized pieces and set aside.
- 2
In a mixing bowl, finely mince garlic and whisk with anchovy paste and egg yolks until smooth.
- 3
Whisk in Dijon mustard, Worcestershire sauce, lemon juice, salt, and pepper. Slowly drizzle in olive oil while whisking vigorously to create a silky emulsion. Stir in 1/4 cup grated Parmesan cheese to enrich the dressing.
- 4
In a large salad bowl, add the torn romaine and pour enough dressing to lightly coat the leaves. Toss to combine.
- 5
Scatter 1/4 cup grated Parmesan over the dressed greens and toss gently to distribute.
- 6
Add croutons and give a final light toss. Taste and adjust seasoning with a pinch more salt or pepper if desired.
- 7
Serve immediately, with extra Parmesan on the side if desired.