Name: Caesar Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3 heads Romaine Hearts; 2 cups Sourdough Bread Cubes; 0.5 cup Extra Virgin Olive Oil; 0.5 cup Parmigiano-Reggiano; 3 cloves Garlic Cloves; 1 large Egg Yolk; 2 tbsp Fresh Lemon Juice; 4 fillets Anchovy Fillets; 1 tsp Dijon Mustard; 1 tsp Worcestershire Sauce

Side Dishes

Caesar Salad

Indulge in the perfect balance of crisp romaine lettuce, savory umami-rich dressing, and buttery hand-torn sourdough croutons. This chef-quality Caesar salad brings the elegance of fine dining right to your home kitchen.

Prep

20m

Cook

10m

Serves

Calories

385kcal

Qty	Ingredient
3 heads 600 g	Romaine Hearts
2 cups 100 g	Sourdough Bread Cubes
0.5 cup 120 ml	Extra Virgin Olive Oil
0.5 cup 50 g	Parmigiano-Reggiano
3 cloves 9 g	Garlic Cloves
1 large 17 g	Egg Yolk
2 tbsp 30 ml	Fresh Lemon Juice
4 fillets 15 g	Anchovy Fillets
1 tsp 5 g	Dijon Mustard
1 tsp 5 ml	Worcestershire Sauce

2 Method

Step 1. Preheat your oven to 375°F (190°C). Toss the sourdough bread cubes with 2 tablespoons of olive oil and one minced garlic clove on a baking sheet.

Step 2. Bake the croutons for 10-12 minutes or until golden brown and crisp, then set aside to cool.

Step 3. In a large bowl, mash the remaining 2 garlic cloves and anchovy fillets into a paste using a fork.

Step 4. Whisk in the egg yolk, lemon juice, Dijon mustard, and Worcestershire sauce until well combined.

Step 5. While whisking vigorously, slowly drizzle in the remaining olive oil until the dressing is thick and emulsified.

Step 6. Stir in half of the grated Parmesan cheese and season with black pepper to taste.

Step 7. Chop the romaine hearts into bite-sized pieces, wash thoroughly, and dry completely using a salad spinner.

Step 8. Add the lettuce and croutons to the bowl and toss until every leaf is perfectly coated with dressing.

Step 9. Serve immediately topped with the remaining shaved Parmesan cheese.

·
Always dry your lettuce thoroughly; water on the leaves will prevent the dressing from sticking.
·
For an extra creamy dressing, use a blender or food processor to emulsify the oil.
·
If you are concerned about raw egg yolks, you can use a high-quality store-bought mayonnaise as a base instead.
·
Chill your serving bowl in the fridge for 15 minutes before assembly to keep the salad extra crisp.