Caesar Salad

Caesar Salad

Caesar Salad

September 21, 2018
: 6 servings

By:

Ingredients
  • A half of a long baguette, sliced into 1/4-inch rounds, brushed with extra-virgin olive oil
  • 2 garlic cloves, peeled and finely chopped
  • 6 canned anchovies
  • 2 tablespoons fresh lime juice
  • 1 tablespoon Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 1 egg yolk
  • 3/4 cup extra-virgin olive oil
  • 4 romaine hearts (36 leaves)
  • 1/2 cup freshly grated Mexican or other garnishing cheese such as Romano or Parmesan
Directions
  • Step 1 Heat the oven to 425 degrees F.
  • Step 2 Spread the baguette slices on a baking sheet and bake until well browned and crisp, about 10 minutes.
  • Step 3 In a very large bowl, mash the garlic into a paste using either the back of a fork or a wooden spatula.
  • Step 4 Add the anchovies and lime juice and mash them to a paste with the garlic.
  • Step 5 Mix in the mustard, then the Worcestershire and finally the egg yolk.
  • Step 6 Slowly drizzle the olive oil in a thin stream into the base, whisking with the fork as you add it, until it comes together as a light dressing.
  • Step 7 Pour half the dressing into a jar, cover and refrigerate.
  • Step 8 Add the romaine leaves to the remaining dressing and toss to coat.
  • Step 9 Arrange 6 romaine leaves on each of the 6 chilled plates.
  • Step 10 Sprinkle with the grated cheese and garnish with toasted crouton.

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