Caesar Salad
- Total
- 58 min
- Makes
- 4 servings
Serves
| Preheat oven to 375°F | ||||||
| 3 hearts of Romaine lettuce (20 ounces) or little gems (roughly chopped) | combine lettuce, croutons, and Parmesan | drizzle with dressing and toss | garnish with extra cheese and pepper | |||
| 3 cups of bite-sized pieces (cut or torn into 3/4-inch cubes) crusty bread | toss bread with olive oil | season with salt and pepper | bake15–20 min · until crispy | |||
| 2 tablespoons olive oil | ||||||
| sea salt and freshly-cracked black pepper | ||||||
| 1/2 cup shaved or grated Parmesan cheese (plus extra for garnish) | ||||||
| 5 anchovy fillets* | purée until combined | stream in olive oil until smooth | ||||
| 2 small garlic cloves | ||||||
| 2 large egg yolks* | ||||||
| 1/3 cup (3/4 ounce) freshly-grated Parmesan | ||||||
| 2 tablespoons freshly-squeezed lemon juice | ||||||
| 1 teaspoon Dijon mustard | ||||||
| 1/4 teaspoon each fine sea salt and freshly-cracked black pepper | ||||||
| 1/2 cup olive oil | ||||||
| freshly-cracked black pepper | ||||||
Ingredients
- 3 hearts of Romaine lettuce (20 ounces) or little gems (roughly chopped)
- 1/2 cup shaved or grated Parmesan cheese (plus extra for garnish)
- freshly-cracked black pepper
- 3 cups of bite-sized pieces (cut or torn into 3/4-inch cubes) crusty bread
- 2 tablespoons olive oil
- sea salt and freshly-cracked black pepper
- 5 anchovy fillets*
- 2 small garlic cloves
- 2 large egg yolks*
- 1/3 cup (3/4 ounce) freshly-grated Parmesan
- 2 tablespoons freshly-squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon each fine sea salt and freshly-cracked black pepper
- 1/2 cup olive oil
Stepssimplified
- 1Preheat oven to 375°F. Toss 3 cups of 3/4-inch bread cubes with 2 tablespoons olive oil on a baking sheet. Spread into a single layer. Season with sea salt and freshly-cracked black pepper. Bake 15 to 20 minutes until crisp.
- 2Place 5 anchovy fillets, 2 small garlic cloves, 2 large egg yolks, 1/3 cup freshly-grated Parmesan, 2 tablespoons freshly-squeezed lemon juice, 1 teaspoon Dijon mustard, 1/4 teaspoon fine sea salt, and 1/4 teaspoon freshly-cracked black pepper into a blender. Blend 5 seconds to combine. While the blender runs, remove the lid cap and slowly stream in 1/2 cup olive oil until smooth.
- 3Combine roughly chopped 3 hearts Romaine lettuce (20 ounces) or little gems, the baked croutons, and 1/2 cup shaved or grated Parmesan in a large bowl. Drizzle the dressing over the ingredients. Toss until fully coated. Top with extra Parmesan and freshly-cracked black pepper.