Caesar Salad Recipe

Name: Caesar Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 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)

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.

⏱️ 30 min 🔪 Prep: 20 min 🔥 Cook: 10 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Natasha's Kitchen

Ingredients

4 servings

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.