Cook and Scale
Classic Caesar Salad
4 servings · 30 min total
Crisp romaine tossed in a rich anchovy-and-parmesan dressing with homemade garlic croutons. The salad everyone comes back for.
Ingredients
- 2 lettuce
- 150 g white bread, cubed
- 4 tbsp olive oil
- 2 garlic, minced
- 60 g Parmesan, grated
- 4 anchovy fillet
- 1 egg yolk
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- salt to taste
- black pepper to taste
Contains: Gluten, Milk, Egg, Fish, Mustard
Allergen info is best-effort — please verify yourself.
Method
- 1.
Toast the croutons — Heat the oven to 200°C. Toss the bread cubes with 2 tbsp olive oil and a pinch of salt, spread on a tray and bake for 10 minutes until golden and crisp.
- 2.
Whisk the dressing — Meanwhile, mash the anchovies and garlic into a paste. Whisk in the egg yolk, mayonnaise, dijon mustard, lemon juice, and Worcestershire sauce, then slowly whisk in the remaining 2 tbsp olive oil until creamy.
- 3.
Toss the salad — Chop the romaine into bite-sized pieces and place in a large bowl. Add the dressing and half the parmesan and toss well to coat every leaf.
- 4.
Finish and serve — Scatter over the croutons and remaining parmesan, season with black pepper, and serve immediately.