Caesar Salad

Adapted from Martha Stewart

Print Recipe

Caesar salad

The dressing makes just enough for a medium sized head of romaine lettuce. Make a double batch if you want leftovers, or if you like your salad heavily dressed.

Ingredients

  • 1 small head romaine lettuce (about 20 oz) chopped
  • 1/4 cup grated or shaved Parmesan
  • Croutons (make your own by coating slices of bread with olive oil. Toast until crispy and rub with a the exposed side of a garlic clove cut in half.
  • DRESSING:
  • 1 small clove garlic
  • 1/4 teaspoon anchovy paste
  • 1 tablespoon mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 3 tablespoons olive oil
  • 1/2 loaf baguette for homemade croutons

Instructions

1

In the bottom of the salad bowl, mash together the salt, garlic and anchovy to form a paste (If using anchovy paste, the dressing can be made in a mason jar with minced garlic).

2

Add the rest of the ingredients and whisk together.

3

Toss with croutons and shaved parmesan and top with freshly cracked black pepper.

4

HOMEMADE CROUTONS: Pre-heat oven to 350°F. Tear ½ of a baguette into irregular 1-inch pieces; you should end up with about 3 cups of torn bread. Toss on a rimmed baking sheet with 2 tablespoons olive oil, ½ teaspoon kosher salt, and a few good cranks of black pepper until well coated. Bake until deeply golden brown and crisp, 12 to 14 minutes. Let cool. Recipe for croutons found here: https://www.tastecooking.com/recipes/the-cae-sal/

0

Rating: 5 out of 5.

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