Homemade Caesar Salad
- Yield 4
- Prep 40 minutes
- Cook 18 minutes
- Total 58 minutes
Homemade Caesar Salad is a salad recipe on Avoteb. The yield on the card is 4. Plan on 58 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 3 hearts of Romaine lettuce (20 ounces) or little gems, roughly chopped
- 1/2 cup shaved or grated Parmesan cheese, plus extra for garnish
- freshly-cracked black pepper
- 3 cups of bite-sized pieces (cut or torn into 3/4-inch cubes) crusty bread
- 2 tablespoons olive oil
- sea salt and freshly-cracked black pepper
- 5 anchovy fillets*, drained
- 2 small garlic cloves
- 2 large egg yolks*
- 1/3 cup (3/4 ounce) freshly-grated Parmesan
- 2 tablespoons freshly-squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon each fine sea salt and freshly-cracked black pepper
- 1/2 cup olive oil
Method
Make the homemade croutons. Warm oven to 375°F. Spoon the olive oil evenly over the bread crumbs on a baking sheet, then toss until the bread is evenly coated in the oil. Spread the bread out in an even layer, then season generously with salt and pepper. Roast for 15-20 minutes until crispy.
Make the Caesar dressing. Tip in the anchovy filets, garlic, egg yolks, Parmesan, lemon juice, Dijon, sea salt and black pepper to a blender. Purée for 5 seconds, or until combined. Then, while the blender is still running, remove the small cap from the blender lid and gradually stream in the olive oil until the dressing is completely smooth. Tip in a few tablespoons of water, as needed, until the dressing achieves your desired consistency. (the cook prefer mine to be about the consistency of heavy cream.) T
Turn the salad. In a large mixing bowl, combine the lettuce, homemade croutons, and Parmesan. Spoon evenly with your desired amount of dressing, then toss until combined.
Plate Plate while it is hot garnished with extra Parmesan and freshly-cracked black pepper.
