Caesar Salad Recipe
A classic Caesar Salad with crisp bites of romaine lettuce, fresh parmesan cheese and crunchy croutons - all coated in a light Caesar salad dressing. You can use a creamy Caesar Dressing if you prefer.
Foto: Natasha's KitchenIngredients
- 1/2 French Baguette (cut in half and thinly sliced (1/4" thick))
- 3 Tbsp extra virgin olive oil
- 1 tsp minced garlic (2 small cloves)
- 2 Tbsp grated parmesan cheese
- 2 small garlic cloves (minced (1 tsp))
- 2 tsp dijon mustard
- 1 tsp Worcestershire sauce
- 2 tsp fresh lemon juice
- 1 1/2 tsp red wine vinegar
- 1/3 cup extra virgin olive oil
- 1/2 tsp sea salt (or to taste)
- 1/8 tsp black pepper (plus more to serve)
- 1 large romaine lettuce ((or 2 small heads romaine))
- 1/3 cup parmesan cheese (shredded or shaved)
Steps
Preheat oven to 350˚F. Cut the baguette in half lengthwise through the top of the baguette then slice diagonally into 1/4" thick pieces. Place the breads onto a baking sheet.
In a small bowl, combine 3 Tbsp extra virgin olive oil and 1 tsp of finely minced garlic. Drizzle the garlic oil over the croutons and sprinkle the top with 2 Tbsp grated parmesan cheese.
Toss until evenly coated. Spread in a single layer over the baking sheet and bake at 350˚F until light golden and crisp (10-12 minutes), or to desired crispness.
In a small bowl, whisk together garlic, dijon, Worcestershire, lemon juice and red wine vinegar.
Slowly drizzle in extra virgin olive oil while whisking constantly.
Whisk in 1/2 tsp salt and 1/8 tsp black pepper, or season to taste.
Rinse, dry* and chop or tear the romaine into bite-sized pieces. Place in a large serving bowl and sprinkle generously with shredded parmesan cheese and cooled croutons. Drizzle with caesar dressing and toss gently until lettuce is evenly coated.
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