Caesar Salad Recipe
Leaf lettuce, parmesan cheese, and toasted panko served with ciabatta bread.
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Ingredients
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Salad Ingredients
Bread Ingredients
Method
Salad Preparation
- 1
Prepare the Salad Base
Wash and dry the romaine lettuce thoroughly. Tear the lettuce into bite-sized pieces and place it in a large salad bowl.
- 2
Make the Dressing
In a small bowl, whisk together the olive oil, minced garlic, lemon juice, Dijon mustard, Worcestershire sauce, salt, and black pepper until well combined.
- 3
Add Parmesan
Sprinkle the grated Parmesan cheese over the romaine lettuce in the salad bowl.
- 4
Combine Dressing and Salad
Drizzle the dressing over the salad and toss gently to ensure the lettuce is evenly coated with the dressing.
- 5
Toast the Panko
In a pan over medium heat, add the panko breadcrumbs and toast them in the remaining olive oil until golden brown, stirring frequently to avoid burning.
- 6
Top Salad with Panko
Once toasted, remove the panko from heat and sprinkle it over the salad just before serving for added crunch.
Bread Preparation
- 7
- 8
Toast the Bread
Place the ciabatta halves on a baking sheet, cut side up, and toast in the oven for about 10 minutes or until golden and crispy.