State House Caesar Recipe
traditional dressing, homemade croutons, shaved parmesan
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Ingredients
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Dressing
Croutons
Salad
Method
Dressing
- 1
Prepare the Dressing
In a medium bowl, mash the anchovy fillets and minced garlic together using a fork until it forms a paste.
- 2
Mix Ingredients
Add egg yolk, Dijon mustard, lemon juice, Worcestershire sauce, salt, and black pepper. Whisk until combined.
- 3
Emulsify
Slowly drizzle in the olive oil while whisking continuously until the dressing is thick and creamy.
Croutons
- 4
Preheat Oven
Preheat your oven to 375°F (190°C).
- 5
Prepare Bread
In a large bowl, toss the cubed baguette with olive oil, garlic powder, and salt until evenly coated.
- 6
Bake Croutons
Spread the bread cubes in a single layer on a baking sheet and bake for 10-15 minutes, or until golden brown and crispy. Stir halfway through for even browning.
- 7
Cool
Remove from the oven and let them cool before adding to the salad.
Salad Assembly
- 8
Prepare Lettuce
Wash and dry the romaine lettuce. Tear it into bite-sized pieces and place it in a large salad bowl.
- 9
Combine Ingredients
Add the homemade dressing to the lettuce and toss to coat the leaves evenly.
- 10
Add Croutons and Cheese
Top with the croutons and shaved Parmesan cheese. Season with black pepper to taste.
- 11
Serve
Serve immediately and enjoy your State House Caesar salad!