Bold caesar salad
Indulge in the rich flavors of crispy romaine lettuce, savory parmesan cheese, plus a zesty kick of caesar dressing in this bold and satisfying salad.
Ingredients:
- 4 tablespoons fresh lemon juice (1 juicy lemon)
- 1 tablespoon red wine vinegar
- 1 tablespoon dijon mustard
- 1 egg yolk or tablespoon mayonnaise
- 2 cloves garlic, minced
- 2 anchovy filets
- 1/4 teaspoon red chili flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 60g grated Parmigiano Reggiano (I use a microplane)
- 3/4 cup olive oil
Instructions:
- Combine all the ingredients in a blender and blend until you get a smooth mixture. Mix this with approximately 6-8 cups of romaine or kale that has been thinly sliced into ribbons, then top it off with a generous grating of extra Parmesan or Reggiano cheese and add some fresh croutons (follow the recipe below)
- Prepare the croutons by taking 4 cups of cubed crusty white bread (it's best to use high-quality artisan bread for delicious croutons), 3 tablespoons of olive oil, and some Kosher salt. To make the croutons, start by preheating the oven to 180 °C. Then, tear or cut the bread into half-inch pieces and spread them out on a baking sheet. Drizzle the olive oil over the bread, sprinkle some salt, mix well, and bake for around 10 minutes or until they turn golden brown.
Summary:
- Calories: 1808 kcal
- Fat: 189 g
- Protein: 24 g
- Carbs: 10 g
- Potassium: 232 mg
- Magnesium: 46 mg