Caesar salad
Indulge in the timeless classic Caesar salad with crisp romaine lettuce, tangy dressing, savory Parmesan cheese, and crunchy croutons. Perfect for a refreshing meal any time of the day.
Ingredients:
- 1/2 cup extra-virgin olive oil
- 2 cups loosely torn country bread (about 3/4-inch pieces)
- Kosher salt and fresh cracked pepper
- 1/4 cup finely grated Parmigiano-Reggiano
- 2 tablespoons finely minced fresh parsley
- 1/2 cup finely grated Parmigiano-Reggiano
- 2 tablespoons roasted garlic
- 2 tablespoons sherry vinegar
- 1 tablespoon Dijon mustard
- 6 white anchovies
- 1 egg yolk
- 1 1/4 cups canola oil
- 30 large leaves from the hearts of romaine lettuce, left whole
- Kosher salt and fresh cracked pepper
- Small block Pecorino Romano cheese
- 18 white anchovies, optional
Instructions:
- To prepare the croutons: Warm up the olive oil in a saute or frying pan over medium-high heat. Once the oil is heated but not smoking, add the bread cubes and stir until they are uniformly toasted and turn golden brown. Season with salt and pepper. Transfer the croutons to a bowl lined with paper towels to absorb the excess oil. Immediately mix in the cheese and parsley. Keep at room temperature for later use.
- For the dressing: In a food processor, combine the cheese, roasted garlic, vinegar, mustard, anchovies, and egg yolk. Blend until a smooth mixture forms. If needed, incorporate 2 tablespoons of water to achieve a smooth consistency. While the processor is on, gradually pour the oil into the mixture to emulsify. Adjust the thickness or acidity by adding more water or vinegar to suit your preference.
- To assemble the salad: Arrange the lettuce leaves on a serving platter and drizzle the dressing over them. Season with salt and pepper. Use a peeler to shave generous amounts of Pecorino cheese over the lettuce. Top with the croutons and anchovies if desired.
Summary:
- Calories: 4220 kcal
- Fat: 424 g
- Protein: 78 g
- Carbs: 36 g
- Potassium: 1446 mg
- Magnesium: 185 mg