Classic caesar salad
Indulge in the timeless flavors of a classic Caesar salad. Crisp romaine lettuce, tangy Caesar dressing, crunchy croutons, and savory Parmesan cheese combine for a delicious culinary experience.
Ingredients:
- 3 to 5 anchovies packed in oil, drained
- 3 tablespoons unsalted butter
- 2 cloves garlic, grated
- 1/3 baguette, cut into 3/4-inch cubes
- 2 tablespoons chopped fresh parsley
- Kosher salt and freshly ground pepper
- 1 large egg, at room temperature
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon fresh lemon juice
- 1 teaspoon mustard powder
- 1/2 cup extra-virgin olive oil
- 2 heads romaine lettuce, chopped
- 1/2 cup shredded Parmesan cheese (about 60g)
Instructions:
- Preheat the oven to 200 °C. Place the anchovies in a bowl of water and let them soak for 5 minutes. After that, drain the water and pat the anchovies dry. Proceed to finely chop and mash them until you form a paste, then set it aside.
- Prepare the croutons by melting the butter with the garlic in a small saucepan over medium-low heat. Cook for about 5 minutes, swirling the pan occasionally. Take the saucepan off the heat and transfer the mixture into a medium bowl. Add the bread cubes and parsley, tossing them together. Season with salt and pepper. Spread the bread evenly on a baking sheet and bake until they turn golden brown and become crisp, which should take around 10 minutes. Allow them to cool down.
- While the croutons are baking, work on making the dressing. Boil some water in a small saucepan. Carefully place the egg into the boiling water, then immediately remove the pan from the heat and let the egg sit for 5 minutes. Drain the water and rinse the egg under cold water before cracking it into a large bowl. Whisk in the anchovy paste, vinegar, Worcestershire sauce, lemon juice, and mustard powder until the mixture is smooth. Gradually add the olive oil while whisking continuously until the dressing is emulsified. Season with salt and pepper.
- In a large bowl, combine the lettuce, croutons, and around one-third of the Parmesan cheese with the dressing. Gently toss everything together. Distribute the salad among plates and sprinkle the remaining Parmesan on top.
Summary:
- Calories: 2120 kcal
- Fat: 170 g
- Protein: 59 g
- Carbs: 104 g
- Potassium: 3663 mg
- Magnesium: 274 mg