Caesar Salad Recipe
torn croutons, "Agostino Recca" anchovies
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Ingredients
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Salad Base
Croutons
Dressing
Method
Preparation of Croutons
- 1
Prepare the Croutons
Preheat your oven to 375°F (190°C). Cut the bread into bite-sized cubes. In a mixing bowl, combine the bread cubes with olive oil, garlic powder, salt, and black pepper. Toss well to ensure the bread is evenly coated.
- 2
Bake the Croutons
Spread the coated bread cubes in a single layer on a baking sheet. Bake in the preheated oven for about 10-15 minutes, or until golden brown and crispy. Stir halfway through to ensure even browning. Once done, remove from the oven and let them cool.
Dressing Preparation
- 3
Make the Dressing
In a small bowl, mash the Agostino Recca anchovy fillets and minced garlic together until a paste forms. Add lemon juice, Dijon mustard, and Worcestershire sauce. Whisk until combined.
- 4
Add Olive Oil
Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing. Season with salt and black pepper to taste.
Salad Assembly
- 5
Prepare the Salad
In a large bowl, tear the Romaine lettuce into bite-sized pieces. Add the cooled croutons and grated Parmesan cheese.
- 6
Dress the Salad
Pour the dressing over the salad ingredients. Toss gently to coat everything evenly.
- 7
Serve
Transfer the salad to a serving bowl or individual plates. Optionally, top with additional Parmesan cheese and freshly cracked black pepper before serving.