There’s nothing better than a yummy caesar salad! It’s perfect for lunch and dinner. Here’s an easy recipe to become a supreme caesar chef. If you’re a big cheese lover like us, be sure to add EXTRA parmesan to your croutons and your lettuce!
Thanks for this delicious recipe:
INGREDIENTS
For the Croutons:
1/2 French Baguette cut in half and thinly sliced (1/4" thick)
3 Tbsp extra virgin olive oil
1 tsp minced garlic 2 small cloves
2 Tbsp grated parmesan cheese
Caesar Salad dressing:
2 small garlic cloves minced (1 tsp)
2 tsp dijon mustard
1 tsp Worcestershire sauce
2 tsp fresh lemon juice
1 1/2 tsp red wine vinegar
1/3 cup extra virgin olive oil
1/2 tsp sea salt or to taste
1/8 tsp black pepper plus more to serve
For the Caesar Salad:
1 large romaine lettuce (or 2 small heads romaine)
1/3 cup parmesan cheese shredded or shaved
DIRECTIONS
For the Croutons:
Preheat oven to 350˚F.
Cut the baguette in half lengthwise through the top of the baguette then slice diagonally into 1/4" thick pieces. Place the breads onto a baking sheet.
In a small bowl, combine 3 Tbsp extra virgin olive oil and 1 tsp of finely minced garlic.
Drizzle the garlic oil over the croutons and sprinkle the top with 2 Tbsp grated parmesan cheese.
Toss until evenly coated. Spread in a single layer over the baking sheet and bake at 350˚F until light golden and crisp (10-12 minutes), or to desired crispness.
Caesar Salad dressing:
In a small bowl, whisk together garlic, dijon, Worcestershire, lemon juice and red wine vinegar.
Slowly drizzle in extra virgin olive oil while whisking constantly.
Whisk in 1/2 tsp salt and 1/8 tsp black pepper, or season to taste.
For the Caesar Salad:
Rinse, dry and chop or tear the romaine into bite-sized pieces.
Place in a large serving bowl and sprinkle generously with shredded parmesan cheese and cooled croutons.
Drizzle with caesar dressing and toss gently until lettuce is evenly coated.
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