Lazy caesar salad
Indulge in the effortless deliciousness of a classic Caesar salad. With crisp romaine, savory dressing, and zesty flavors, this recipe is a true culinary delight.
Ingredients:
- medium boule or loaf sourdough bread (about 10 oz.)
- Tbsp. plus ⅓ cup extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- garlic clove
- (or more) oil-packed anchovy fillet, drained
- Tbsp. Dijon mustard
- Tbsp. fresh lemon juice
- Tbsp. mayonnaise
- 3-oz. piece Parmesan
- romaine hearts
Instructions:
- Preheat the oven to 425°F. Tear ½ boule sourdough bread into 1-inch bite-sized pieces, using only the soft white interior and discarding the crusts (should amount to approximately 3 cups).
- Place the torn bread in a large bowl and drizzle 3 tablespoons of oil over it. Season with salt and pepper, then toss to ensure the pieces are coated evenly.
- Spread the bread pieces on a small rimmed baking sheet in a single layer (keep the bowl for making the salad). Bake the croutons for 10-12 minutes, shaking the sheet halfway through, until they turn golden and crispy all over, yet still tender in the center. Allow them to cool. (Don't forget to turn off the oven.)
- While the croutons are baking and cooling, prepare the dressing. Grate 1 clove of garlic finely into the reserved bowl using a microplane.
- On a cutting board, mash 1 anchovy (or 2 if you prefer a stronger anchovy flavor) into a paste using the flat side of a chef's knife. Add it to the bowl with the garlic.
- Whisk 2 tablespoons of mustard, 2 tablespoons of lemon juice, and 2 tablespoons of mayonnaise in the bottom of the bowl until well combined.
- Continuously whisking, gradually pour in the remaining one-third cup of oil. Keep whisking vigorously until the dressing becomes thick, creamy, and smooth.
- Using a vegetable peeler, create shavings from 3 ounces of Parmesan. Then, break any larger pieces into smaller shards with your fingers.
- Tear 2 romaine hearts into bite-sized pieces directly into the bowl with the dressing. Lightly season with salt and generously with pepper.
- Add around three-quarters of the cheese and croutons to the salad, and gently toss with your hands until the lettuce is coated. If the romaine hearts were small and the salad seems overdressed, incorporate some of the reserved romaine heart pieces.
- Transfer the salad to a platter and sprinkle the remaining cheese and croutons on top.
Summary:
- Calories: 2452 kcal
- Fat: 166 g
- Protein: 72 g
- Carbs: 178 g
- Potassium: 2115 mg
- Magnesium: 242 mg