Caesar salad
Indulge in the classic flavors of crisp romaine lettuce, savory Parmesan cheese, crunchy croutons, and tangy Caesar dressing in this timeless Caesar salad recipe.
Ingredients:
- 4 whole anchovy fillets
- 2 tablespoons (and up to 3 tablespoons) Dijon mustard
- 1 tablespoon balsamic or red wine vinegar (balsamic makes it nice and rich)
- 1 teaspoon Worcestershire sauce
- 2 cloves fresh garlic, peeled
- 1/2 whole lemon, juiced
- 1/2 cup olive oil
- 1/4 cup freshly grated Parmesan
- 1 dash salt
- Freshly ground black pepper
- 1/2 loaf crusty French bread
- 1/4 cup olive oil
- 2 cloves fresh garlic, peeled
- Salt
- Hearts of romaine lettuce
- Fresh Parmesan wedge
Instructions:
- To prepare the dressing: Place the anchovies into a blender or food processor, and add the Dijon mustard, vinegar, Worcestershire sauce, garlic, and lemon juice. Pulse or blend on low speed briefly, then scrape down the sides of the container.
- While the blender or food processor is running, slowly pour the olive oil into the mixture in a steady stream. Scrape down the sides as needed. Incorporate the Parmesan, salt, and a generous amount of black pepper. Pulse until the ingredients are well combined. Chill the dressing for a few hours before using for maximum flavor enhancement.
- For the croutons: Cut the bread into thick slices and then into 1-inch cubes. Spread them out on a baking sheet.
- Warm the olive oil in a small saucepan or skillet over low heat.
- Use the back of a spoon to crush the garlic cloves, then add them to the heated oil. Stir the garlic in the oil for about 3 to 5 minutes, then turn off the heat and remove the garlic from the pan.
- Gradually drizzle the olive oil over the bread cubes. Toss the cubes with your hands, sprinkle lightly with salt, and stir until evenly coated. Sauté in the pan until the croutons are golden brown and crisp. (For extra flavor, consider adding a pat of butter!)
- For the salad: Clean and dry the romaine lettuce hearts, keeping them intact. Use a vegetable peeler to shave large, thin pieces of Parmesan cheese.
- Drizzle around half of the dressing over the lettuce, then add a generous amount of the Parmesan shavings. Lightly toss the salad to coat, adjusting the amount of dressing as needed.
- Taste and adjust the seasoning with additional dressing and Parmesan as desired. Mix in the cooled croutons gently before serving.
Summary:
- Calories: 2123 kcal
- Fat: 179 g
- Protein: 40 g
- Carbs: 99 g
- Potassium: 1150 mg
- Magnesium: 137 mg