Name: Classic Caesar Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 heads Romaine lettuce hearts, chopped; 2 cups Sourdough bread, cubed; 0.5 cup Extra virgin olive oil; 0.5 cup Parmigiano-Reggiano, freshly grated; 2 cloves Garlic cloves, minced; 1 large Egg yolk, room temperature; 1 tsp Anchovy paste; 1 tsp Dijon mustard; 2 tbsp Fresh lemon juice; 0.5 tsp Worcestershire sauce; to taste tsp Salt and freshly cracked black pepper

"Experience the perfect harmony of crisp, cold romaine hearts tossed in a velvety, garlic-infused dressing with aged Parmigiano-Reggiano. Topped with golden, buttery sourdough croutons, this recipe brings the luxury of a fine-dining steakhouse right to your kitchen table."

1 Ingredients

Qty	Item
2 heads 2 heads	Romaine lettuce hearts, chopped
2 cups 150 g	Sourdough bread, cubed
0.5 cup 120 ml	Extra virgin olive oil
0.5 cup 50 g	Parmigiano-Reggiano, freshly grated
2 cloves 2 cloves	Garlic cloves, minced
1 large 1 large	Egg yolk, room temperature
1 tsp 5 g	Anchovy paste
1 tsp 5 g	Dijon mustard
2 tbsp 30 ml	Fresh lemon juice
0.5 tsp 2.5 ml	Worcestershire sauce
to taste tsp 0 g	Salt and freshly cracked black pepper

2 Instructions

Preheat your oven to 375°F (190°C). Toss the sourdough cubes with 2 tablespoons of olive oil and a pinch of salt. Spread them on a baking sheet and bake for 10-12 minutes until golden brown and crisp. Set aside to cool.

In a small bowl, whisk together the minced garlic, anchovy paste, egg yolk, Dijon mustard, and Worcestershire sauce until smooth.

Slowly drizzle in the remaining olive oil while whisking constantly to emulsify the dressing into a creamy consistency.

Stir in the lemon juice and half of the grated Parmesan cheese. Season with black pepper to taste.

In a large mixing bowl, combine the chopped romaine lettuce and the cooled croutons.

Pour the dressing over the salad and toss thoroughly until every leaf is evenly coated.

Garnish with the remaining Parmesan cheese and extra cracked black pepper. Serve immediately.

·
For the best texture, ensure the romaine lettuce is completely dry after washing so the dressing adheres properly.
·
If you are concerned about raw egg yolks, you can use a high-quality store-bought mayonnaise as a base, or coddle the egg by boiling it for exactly one minute before using.
·
Chill your serving bowl in the refrigerator for 10 minutes before tossing the salad to keep the greens extra crisp.

? Frequently Asked Questions

Can I make the dressing in advance?

Yes, the Caesar dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator.

What can I use instead of anchovy paste?

If you really must skip it, use a teaspoon of capers or extra Worcestershire sauce for that hit of umami, but anchovy is traditional for the authentic flavor.

How do I make this a main course?

Simply top the salad with sliced grilled chicken, sautéed shrimp, or a piece of seared salmon.

Why is my dressing separating?

This happens if the oil is added too quickly. To fix it, whisk a teaspoon of warm water or another egg yolk in a separate bowl and slowly whisk the broken dressing into it.

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