Caesar Recipe
romaine, emperor's dressing, garlic baklava, garlic croutons, grana padano
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Ingredients
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Salad Base
Emperor's Dressing
Garlic Baklava
Garlic Croutons
Topping
Method
Salad Preparation
- 1
Prepare the Romaine Lettuce
Wash and dry the romaine lettuce thoroughly. Chop into bite-sized pieces and place in a large salad bowl.
Emperor's Dressing
- 2
Make the Dressing
In a blender, combine the mayonnaise, Parmesan cheese, lemon juice, garlic cloves, Worcestershire sauce, black pepper, and salt. Blend until smooth and creamy. Adjust seasoning to taste.
Garlic Baklava
- 3
Prepare the Baklava
Preheat the oven to 350°F (175°C). Melt the unsalted butter and mix in minced garlic. Layer phyllo dough in a greased baking dish, brushing each layer with garlic butter. Mix feta cheese with minced garlic and spread it between every 5 layers of phyllo. Top with remaining phyllo dough. Brush the top with more garlic butter and cut into diamond shapes. Bake for 30-40 minutes until golden brown.
Garlic Croutons
- 4
Make the Croutons
Preheat the oven to 400°F (200°C). In a bowl, toss the bread cubes with olive oil, garlic powder, and salt. Spread onto a baking sheet and bake for 10-15 minutes until golden and crispy, stirring halfway through.
Assembly
- 5
Combine Ingredients
Add the emperor's dressing to the chopped romaine lettuce and toss well to coat. Top with the prepared garlic baklava and garlic croutons. Finish by sprinkling Grana Padano cheese on top before serving.