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Caesar Salad


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Caesar Salad 0 Picture


  • 2 cloves Fresh Garlic (peeled)
  • 4 whole Anchovy Fillets
  • 1 Tablespoons Dijon Mustard
  • 1 Tablespoon Balsamic (or Red Wine) Vinegar
  • 1/2 whole Lemon, Juiced
  • 1/2 cup Olive Oil
  • 1 teaspoon Worcestershire Sauce
  • 1 dash Salt
  • Generous Black Pepper, to taste
  • 1/4 cup Freshly Grated Parmesan Cheese
  • _____
  • 1/2 loaf Crusty French Bread
  • 1/4 cup Olive Oil
  • 2 cloves Fresh Garlic (peeled)
  • Salt To Taste
  • _____
  • For Salad
  • Dry Hearts Of Romaine Lettuce
  • Fresh Parmesan Cheese



Step 1

Place anchovies into a blender or food processor. Throw in garlic, Dijon Mustard, Worcestershire and vinegar. Next, add lemon juice. Give it a good mix.
Pulse the processor or blend on low speed for several seconds. Scrape the sides. With the food processor or blender on, dizzle olive oil into the mixture in a small stream. Scrape the sides, and mix it again to thoroughly combine.
Add salt, black pepper and Parmesan cheese. Pulse the whole thing together and mix until thoroughly combined.
Refrigerate the dressing for a few hours before using it on the salad.
Slice the bread into thick slices and cut them into 1-inch cubes. Throw them onto a baking sheet.
Heat olive oil in a small saucepan or skillet over low heat.
Peel and crush—but don’t chop—2 cloves of garlic and add them to the oil. Use a spoon to move the garlic around in the pan. After about 3 to 5 minutes, turn off the heat and remove the garlic from the pan.
Slowly drizzle the olive oil over the bread cubes. Mix together with your hands, then sprinkle lightly with salt. Bake at 200º for one hour, shaking the pan occasionally.

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