Caesar Salad

What pairs better with crunchy Romaine lettuce than a velvety Caesar dressing? This recipe will guide you through making this classic favorite. If you’re in the mood to switch things up, try quartering the Romaine lettuce and grilling the quarters over high heat. Serve them immediately with the dressing and croutons. Grilling the lettuce adds a pleasant smoky note while keeping it crisp on the inside.

Serves 4 people | prep time 20 minutes |cooking time 5-7 minutes  

Ingredients:

 -        2 heads of Romaine lettuce, chopped or torn into bite-sized pieces

-        1 cup of Parmesan cheese, freshly grated

-        1 cup of croutons (see crouton recipe below)

-        Caesar dressing (see recipe below)

For the Croutons:

-        4 slices of day-old bread (preferably sourdough), cut into 1-inch cubes

-        2 tablespoons butter

-        2 tablespoons olive oil

-        1 clove garlic, crushed

-        2 sprigs of thyme

-        Salt and pepper, to taste

For the Caesar Dressing:

-        2 large egg yolks (use egg yolks from a 5-minute cooked egg if you prefer not to use raw)

-        2 cloves garlic, minced (use method of roasted garlic from a previous recipe for a milder and richer flavor)

-        2 tablespoons Dijon mustard

-        2 tablespoons lemon juice

-        1 tablespoon Worcestershire sauce

-        ½  cup olive oil

-        ½  cup grated Parmesan cheese

-        Salt and pepper, to taste

-        2-3 anchovy fillets (optional)

Instructions:

For the Croutons:

1.      In a large skillet, heat butter and olive oil over medium heat.

2.      Add the bread cubes, crushed garlic and thyme to the skillet and toss them in the butter, olive oil, until they’re well-coated.

3.      Fry the croutons, stirring frequently, for about 5-7 minutes, or until they are golden and crispy.

4.      Season with salt and pepper to taste, then set aside on a paper towel to cool.

For the Caesar Dressing:

1.      In a medium bowl or a food processor, whisk or mix together the egg yolks, garlic, Dijon mustard, lemon juice, Worcestershire sauce, and if using anchovies until smooth.

2.      Slowly drizzle in the olive oil while whisking or mixing constantly to emulsify the dressing.

3.      Stir in the Parmesan cheese and season with salt and pepper. 

Assembling the Salad:

1.      In a large bowl, combine the Romaine lettuce with the prepared Caesar dressing, tossing to coat the leaves evenly.

2.      Add the Parmesan cheese and croutons, and toss lightly again.

3.      Serve immediately, garnishing with extra Parmesan, freshly ground black pepper and lemon zest if desired.

Bon appetite. 

Forough & Le Bon Nosh Team