Caesar Salad Recipe
romaine, iceberg, sourdough croutons, pecorino & parmigiano
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Ingredients
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Salad Base
Croutons
Cheese
Dressings
Method
Preparing the Salad
- 1
Wash Lettuce
Thoroughly wash the romaine and iceberg lettuce under cold water. Shake off excess water and pat dry with a paper towel.
- 2
Tear Lettuce
Tear the romaine and iceberg lettuce into bite-sized pieces and place them in a large salad bowl.
Making Croutons
- 3
Preheat Oven
Preheat your oven to 375°F (190°C).
- 4
Prepare Sourdough
Cut the sourdough bread into small cubes.
- 5
Season Croutons
In a mixing bowl, combine the bread cubes, olive oil, garlic powder, and salt. Toss until the bread is evenly coated.
- 6
Bake Croutons
Spread the seasoned bread cubes on a baking sheet and bake in the preheated oven for about 10-15 minutes, or until golden brown and crispy, stirring halfway through.
Preparing the Dressing
- 7
Mix Dressing Ingredients
In a medium bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, anchovy paste, and black pepper until well combined.
Assembling the Salad
- 8
Combine Ingredients
In the large salad bowl with the torn lettuce, add the croutons and both the pecorino and parmigiano cheeses.
- 9
Add Dressing
Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
- 10
Serve
Transfer the salad to individual plates or serve directly from the bowl. Optionally, garnish with additional cheese and black pepper.
