Classic Caesar Salad
A comforting Italian-American salad. Ready in about 25 minutes, serves 6.
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Ingredients
- • 6 unit anchovy fillets in oil
- • 1 unit garlic clove
- • 1 to taste salt
- • 2 unit large egg yolks
- • 30 ml lemon juice
- • 4 g Dijon mustard
- • 75 ml olive oil
- • 120 ml vegetable oil
- • 15 g grated Parmesan cheese
- • 1 to taste black pepper
- • 300 g country bread
- • 3 unit romaine hearts
- • 30 g shaved Parmesan cheese
Method
- 1
Gather ingredients: 6 anchovy fillets, 1 garlic clove, salt, 2 egg yolks, 30 ml lemon juice, 4 g Dijon mustard, 75 ml olive oil, 120 ml vegetable oil, 15 g grated Parmesan, black pepper, 300 g country bread, 3 romaine hearts, 30 g shaved Parmesan. Tools: chef knife, medium bowl, whisk, baking sheet, large mixing bowl, vegetable peeler.
- 2
Tear the bread into 1-inch pieces and toss on a baking sheet with 45 ml olive oil, salt, and pepper.
- 3
Bake the bread at 190 Celsius for 10-15 minutes, tossing occasionally, until golden.
- 4
Chop anchovies, garlic, and a pinch of salt together, then mash with the side of a knife into a paste.
- 5
In a medium bowl, whisk together the paste, egg yolks, 30 ml lemon juice, and Dijon mustard.
- 6
Gradually whisk in 30 ml olive oil followed by 120 ml vegetable oil, starting drop by drop, until thick and glossy.
- 7
Whisk in 15 g grated Parmesan; season with salt, pepper, and extra lemon juice as needed.
- 8
In a large bowl, use hands to gently toss whole romaine leaves, croutons, and dressing.
- 9
Shave 30 g Parmesan over the top using a vegetable peeler and serve.
