Romaine Hearts Recipe
SHAVED CROUTONS, PARMESAN, CLASSIC CAESAR DRESSING
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Ingredients
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Salad
Shaved croutons
Classic Caesar dressing
Method
Shaved croutons
- 1
Prepare bread
Preheat oven to 375°F (190°C). Arrange 4 slices of day-old bread on a baking sheet. Brush both sides lightly with 3 tbsp extra-virgin olive oil and sprinkle with 1 tsp fine sea salt.
- 2
Bake and shave
Bake until crisp and golden, about 10–12 minutes, flipping halfway. Remove and cool slightly. While warm, use a vegetable peeler or microplane to shave thin ribbons from the toasted bread to create delicate shaved croutons (alternatively cut very thin strips). Set aside to cool completely so they stay crisp.
- 3
Garlic rub (optional)
If desired, rub the whole garlic clove over the warm toasted slices before shaving for a subtle garlic note.
Classic Caesar dressing
- 4
Mince anchovies and garlic
On a cutting board, finely mince the 4 anchovy fillets (or mash 1 tsp anchovy paste) together with 1 minced garlic clove into a paste using the flat side of a knife or a fork.
- 5
Emulsify base
In a medium bowl, whisk together 2 egg yolks, 1 tsp Dijon mustard, and 2 tbsp fresh lemon juice until smooth and slightly thickened.
- 6
Combine flavors
Whisk the anchovy-garlic paste and 1 tsp Worcestershire sauce into the egg-lemon mixture. Gradually drizzle in 100 ml extra-virgin olive oil in a slow, steady stream while whisking vigorously to form a smooth emulsified dressing. Alternatively, use an immersion blender for a more stable emulsion.
- 7
Finish dressing
Fold in 2 tbsp grated Parmesan. Season with 1 tsp fine sea salt and 1 tsp freshly ground black pepper to taste. Taste and adjust acidity or salt: add up to 1 tbsp more lemon juice or a pinch more salt if needed. Chill briefly if not using immediately; bring to room temperature before tossing.
- 8
Safety note (egg yolks)
If you prefer not to use raw egg yolks, substitute 2 tbsp mayonnaise plus 1 tbsp water and whisk in the same way to achieve a similar texture.
Salad assembly
- 9
Prepare romaine
Trim root ends of 4 romaine hearts and halve or quarter them lengthwise depending on desired presentation. Rinse thoroughly, shake off excess water, and dry well—use a salad spinner or pat with paper towels so dressing clings properly.
- 10
Dress and toss (for chopped style)
If serving chopped: roughly chop the romaine into bite-size pieces, place in a large bowl, add about 3–4 tbsp of the prepared Caesar dressing, and toss gently until evenly coated. Add shaved croutons and 3 tbsp freshly grated Parmesan, toss once more. Adjust seasoning with salt and pepper to taste.
- 11
- 12
Serve
Transfer to serving plates, garnish with additional shaved Parmesan if desired, and serve immediately so croutons remain crisp.