Caesar Salad

Caesar Salad
Caesar Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Caesar Salad Dressing

  • 2

    large egg yolks

  • 2

    teaspoons Worcestershire sauce

  • 3

    large lemons, juiced (6 tablespoons)

  • 2

    cloves garlic, peeled

  • 1/2

    teaspoon salt

  • 1

    teaspoon freshly ground black pepper

  • 8

    anchovy fillets or 3 teaspoons anchovy paste

  • 2

    teaspoons Dijon mustard

  • 2/3

    cup extra-virgin olive oil

  • 2/3

    cup Parmesan cheese, grated

  • For croutons and salad:

  • 2

    large cloves garlic, peeled and minced

  • 1/4

    cup extra-virgin olive oil

Directions

Instructions 1 small French baguette, cut into 1 inch cups 4 hearts romaine lettuce, torn into small pieces Freshly shaved parmesan cheese, for topping Place the egg yolks, Worcestershire sauce, lemon juice, 2 cloves garlic, salt, pepper, anchovy fillets or paste and mustard into the pitcher and blend on 2 until the mixture is very smooth. With the blender running, slowly pour two-thirds cup olive oil through the top pouring tab in a steady stream to emulsify the dressing. Add the Parmesan cheese and pulse on 1 to blend. Cover and refrigerate until ready to use. Preheat the oven to 350°F degrees. Combine 2 cloves of the minced garlic, ¼ cup oil, and bread cups in a bowl and toss to coat. Spread the bread cups onto a baking sheet and bake, watching carefully, until golden brown, about 10 minutes. To assemble the salads, place the torn lettuce in a large bowl, toss with the dressing and top with the croutons and shaved Parmesan cheese. Serve at once.

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