Best Caesar Salad
Ingredients
Garlic Croutons
-
3
cups
Italian or country bread, torn into 1-inch pieces
-
2
tablespoons
unsalted butter
-
2
tablespoons
olive oil
-
3
cloves
garlic, minced
-
to taste
Kosher salt
Dressing
-
2
ounces
Parmesan-Reggiano, grated (about ½ cup)
-
6
fillets
anchovies packed in oil, drained
-
3
cloves
garlic, peeled
-
2
large
egg yolks
-
3
tablespoons
lemon juice (from about 1½ lemons)
-
¼
teaspoon
Dijon mustard
-
3
tablespoons
olive oil
-
3
tablespoons
avocado oil (or other neutral oil)
-
to taste
freshly ground pepper
-
to taste
Kosher salt
Romaine
-
1
large head
romaine lettuce
Topping
-
1
ounce
Parmesan-Reggiano, grated
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 350°F.
- Prepare the croutons by melting butter with olive oil, garlic, and salt, then toss with torn bread and bake until golden brown.
- In a food processor, pulse the Parmesan until grated, then add anchovies and garlic and blend.
- Add egg yolks, lemon juice, and Dijon mustard to the food processor, and while running, pour in the olive oil and avocado oil.
- Scrape down the sides, add freshly ground pepper, and blend again, adjusting salt to taste.
- Prepare the romaine by trimming and washing, then dry thoroughly.
- In a large bowl, combine romaine with dressing, croutons, and additional Parmesan, tossing to coat evenly.
- Serve immediately.
Nutrition Facts (estimated)
Servings
6
Calories
205
Total fat
22g
Total carbohydrates
2g
Total protein
1g
Sodium
4mg
Cholesterol
10mg
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