Caesar salad

Delight your taste buds with this classic Caesar salad recipe. Crisp romaine lettuce, crunchy croutons, tangy dressing, and savory parmesan cheese come together in a harmonious blend of flavors. Perfect for a light and refreshing meal.

Ingredients:

• 1/2 cup mayo
• 1 1/2 tablespoons anchovy paste 
• 1 1/2 teaspoons Dijon mustard 
• 1 teaspoon Worcestershire sauce 
• 1 clove garlic, minced 
• 2 lemons, zested and juiced
• 3 large egg yolks, at room temperature 
• 3/4 cup olive oil 
• 1/2 cup grated Parmesan
• Pinch kosher salt 
• Pinch freshly ground black pepper 
• 3 hearts romaine lettuce
• 1 Parmesan wedge, for shaving
• 4 Not-Knots, recipe follows
• 1 teaspoon instant or active dry yeast
• 4 cups all-purpose flour 
• 1 teaspoon kosher salt 
• 1/3 cup olive oil, plus additional for drizzling 
• 3 1/2 sticks salted butter
• 16 cloves garlic, finely pressed 
• Coarse sea salt
• Olive oil, for greasing the pan
• 2 tablespoons grated Parmesan
• Vegetable oil, for frying

Instructions:

1. To make the Caesar dressing: Combine mayonnaise, anchovy paste, Dijon mustard, Worcestershire sauce, minced garlic, lemon zest, and lemon juice in a food processor. Pulse the ingredients together, then add the egg yolks and blend until smooth.
2. While the food processor is running, slowly pour in the olive oil to create an emulsified dressing. Add grated Parmesan cheese, salt, and pepper, and blend again.
3. For the salad: Rinse and pat dry the romaine lettuce hearts. Cut them into 1-inch slices and place them in a large bowl. Drizzle half of the dressing over the lettuce slices.
4. Use a vegetable peeler to make thin slices of Parmesan cheese. Add them to the lettuce in the bowl.
5. Gently toss the salad to coat the lettuce with dressing. Taste and add more dressing and Parmesan as needed.
6. Transfer the salad to a serving platter.
7. Top the salad with the prepared Not-Knots and shave more Parmesan cheese over the top.
8. To prepare the foolproof pizza dough: Sprinkle yeast over 1 1/2 cups of warm water and let it sit for a few minutes.
9. In a stand mixer fitted with a paddle attachment, combine the flour and salt. Mix on low speed while drizzling in the oil. Add the yeast mixture and mix until the dough comes together.
10. Coat a separate bowl with olive oil, place the dough in the bowl, and cover tightly with plastic wrap. Let the dough rise at room temperature for 1 to 2 hours or refrigerate for up to 4 days. Bring refrigerated dough to room temperature before using.
11. For the garlic butter: In a skillet, melt butter over medium-low heat. Add garlic and salt and cook briefly without browning the garlic.
12. To prepare the Not-Knots: Grease a baking sheet with olive oil. Shape the dough into 1-inch balls and place them on the baking sheet. Let them rise for 2 hours.
13. In a pan, combine the garlic butter and Parmesan cheese over medium-low heat until melted. Transfer the mixture to a large metal bowl for tossing the dough balls.
14. Heat oil in a deep pan to 180 °C. Fry the dough balls until golden brown, about 2 to 3 minutes, stirring to cook them evenly.
15. Once fried, transfer the dough balls to the bowl with the Parmesan garlic butter and toss until well coated.

Summary:

• Calories: 6322 kcal
• Fat: 454 g
• Protein: 126 g
• Carbs: 448 g
• Potassium: 3229 mg
• Magnesium: 320 mg