Caesar Salad
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Prep Time:
Cooking Time: Servings: 4 |
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Caesar Salad Recipe. The classic simple crisp salad.
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Be The First To Review This RecipeIngredients
| Croutons | ||
| sourdough bread | 1 | |
| olive oil | 3 Tbsps | |
| salt | 1 tsp | to taste |
| salt | 1/4 tsp | to taste |
| Salad | ||
| romaine lettuce | 3 | |
| olive oil | 2/3 cup | |
| red wine vinegar | 1 Tbsp | |
| anchovy | 1 1/2 Tbsps | |
| garlic clove | 2 | minced |
| egg | 2 | cold |
| Parmigiano-Reggiano | 3 oz | grated |
| lemon juice | 3 Tbsps | |
| black pepper | 1/2 tsp | to taste |
Directions
- Place your salad plates in the refrigerator to chill. Preheat your oven to 350 degrees.
- Slice sourdough bread into thick slices and then slice into 1/2 to 3/4 inch cubes to your liking. Toss with olive oil and salt. Place on baking sheets and bake for 8 to 12 minutes until golden.
- Discard the outer unattractive leaves of the romaine lettuce heads. Slice off the base of the romaine lettuce heads. Go through each leaf and remove any wilted unattractive part.
- Wash the leaves thoroughly and place on paper towels. The leaves need to be absolutely dry before assembling the salad.
- In a bowl whisk together olive oil, red wine vinegar, anchovies, and garlic.
- Whisk in the eggs, a 1/4 of the Parmigiano-Reggiano, lemon juice, and black pepper.
- Chop the lettuce into 1 inch pieces and place in large salad bowl. Drizzle the dressing over the lettuce leaves and toss. Add the croutons and toss. Add the remaining Parmigiano-Reggiano and toss. Serve on cold salad plates.
- Add salt and pepper to taste.
Notes
Raw Egg Warning. The American Egg Board states:
