What makes a great Caesar salad?
Is it the crisp croutons? Or the shredded Parmesan cheese? We are happy to share the secrets with you. Below is our favorite recipe for Caesar salad, not only the dressing but all the added flavors you need to make this salad great!
Yield: 4 portions
2 Heads romaine lettuce, washed
2 Slices white bread, cut into 1-cm cubes, for croutons
5 Slices bacon, cut into ¾-inch pieces
40 g Parmesan cheese, cut into curls with a potato peeler
4 Lemon wedges
4 Pieces anchovy fillets (optional), mashed into paste with garlic
3 Garlic cloves, minced
4 tsp Dijon mustard
2 Egg yolks
2 tbsp Lemon juice
1 tbsp White wine vinegar
1 ¼ cup Olive oil, room temperature
Salt and pepper, to taste
- Preheat oven to 300°F
- Wash and drain the romaine lettuce thoroughly, chill in the refrigerator.
- Trim the crusts from the bread. Cut the bread into even sized croutons pieces.
- Drizzle the croutons with olive oil and toss, place on a baking sheet and bake until golden brown. Remove from oven, set aside.
- In a medium skillet over medium heat, fry the bacon until slightly crisp, 5 to 8 minutes. Once removed from skillet, dab with paper towel to absorb excess grease and set aside to cool.
- Add the anchovies and garlic in a blender and blend to make a paste.
- To the blender with the anchovy/garlic paste, add the mustard, egg yolks, and a touch of lemon juice
- Slowly add the olive oil and mix until the mixture starts to thicken. Add the white vinegar and the rest of the lemon juice, season with salt & pepper to taste.
- Cut the romaine lettuce into quarters lengthwise. Place two wedges in a large bowl, keep chilled.
- Before serving, drizzle the dressing over the romaine lettuce, add the croutons, shaved parmesan & bacon.
- Garnish with a lemon wedge and serve immediately.
We used the following products to create this recipe: