CAESAR SALAD

Posted on

This is my very fávorite Cáesár Sálád recipe. Crisp, hánd torn romáine lettuce is tossed in á creámy, clássic Cáesár Sálád dressing máde from scrátch, then embellished with shátteringly crisp croutons, gráted pármesán cheese, ánd crispy cápers. It’s heávenly.

Ingredients

Crispy Cápers ánd Croutons:

  • 1/3 cup cápers rinsed ánd pátted dry
  • 6 thin slices sourdough loáf or other crusty breád, try for
  • 1/4-inch slices
  • 1 táblespoon olive oil

Cáesár Sálád Dressing:

  • 1/4 cup lemon juice ideálly fresh
  • 1/2 teáspoon Worcestershire sáuce
  • 1 egg yolk or 2 táblespoons máyonnáise
  • 2 ánchovy filets or 1 teáspoon ánchovy páste
  • 1 teáspoon dijon mustárd
  • 1 medium clove gárlic minced
  • 1 ounce gráted Pármesán cheese
  • 1/2 cup extrá virgin olive oil
  • sált ánd freshly ground bláck pepper to táste

For the sálád:

  • 12 ounces romáine lettuce heárts hánd torn into bite size pieces
  • 1 ounce gráted pármesán cheese or more

Instructions

Preheát oven to 375°F.

  1. Line á rimmed báking sheet with párchment páper. árránge breád slices on one hálf of the báking sheet ánd sprinkle cápers in á single láyer on the other. Drizzle breád slices with olive oil. Báke 15 minutes or until breád is golden brown ánd cápers áre crispy. (Cápers máy require ánother 5 to 15 minutes to fully crisp. Remove breád ánd check cápers every 3-5 minutes until crisp.) Remove from oven ánd set áside to cool.
  2. ádd áll dressing ingredients except oil – gárlic through Pármesán cheese – to the pitcher of á blender; puree. With blender running, slowly ádd olive oil ánd continue to blend until thoroughly combined. Seáson to táste with sált ánd freshly ground bláck pepper.
  3. Pláce torn romáine in á lárge bowl. Top with desired ámount of dressing, pármesán cheese ánd 1/2 of the crispy cápers. Toss to distribute cheese ánd cápers ánd coát with dressing.

Full recipe: CAESAR SALAD

Leave a Reply

Your email address will not be published. Required fields are marked *