Wright's Caesar Salad Recipe
Romaine, Parmigiano-Reggiano, Sourdough Croutons
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Ingredients
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Salad Base
Croutons
Dressing
Method
Croutons Preparation
- 1
Prepare the Croutons
Preheat your oven to 375°F (190°C).
- 2
Cut the Bread
Cut the sourdough bread into small cubes, about 1-inch in size.
- 3
- 4
Bake the Croutons
Spread the seasoned bread cubes on a baking sheet in a single layer. Bake for 15-20 minutes, or until golden brown and crispy, stirring halfway through.
Salad Assembly
- 5
Prepare the Lettuce
Wash and dry the romaine lettuce. Tear it into bite-sized pieces and place it in a large salad bowl.
- 6
Grate the Cheese
Grate the Parmigiano-Reggiano cheese and set aside.
- 7
Make the Dressing
In a mixing bowl, whisk together the egg yolks, lemon juice, Dijon mustard, Worcestershire sauce, salt, and black pepper until smooth.
- 8
Emulsify the Dressing
While whisking, slowly drizzle in the olive oil until the dressing is thick and creamy.
- 9
Combine the Salad
Pour the dressing over the romaine lettuce and toss to coat evenly. Add the grated cheese and croutons, then gently toss again.