A classic, crunchy, and generous Caesar salad, with romaine lettuce, golden croutons, Parmesan, and a creamy anchovy dressing. Simple, salty, lemony, and perfectly balanced.
Ingredients
- 2 pieces romaine lettuce
- 160 g stale country bread
- 90 ml extra-virgin olive oil
- 1 clove garlic
- 6 pieces anchovy fillets in oil
- 1 piece very fresh egg yolk
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 tbsp lemon juice
- 80 g Parmigiano-Reggiano
- to taste fine salt
- to taste black pepper
- 120 ml homemade Caesar dressing
Method
- Wash the romaine, dry it carefully, and keep it in the refrigerator until the leaves are very crisp and dry to the touch.
- Tear the bread into irregular pieces, coat them in olive oil, then toast them in a skillet over medium heat until they are crispy on the outside and still slightly tender in the center.
- Drain the croutons on paper towels, salt lightly while they are warm, then let them cool so they stay very dry.
- Mash the garlic and anchovies into a paste, then whisk with the egg yolk, mustard, Worcestershire sauce, and lemon juice until you have a uniform and fragrant base.
- Emulsify the dressing by drizzling in the olive oil while whisking, until it becomes glossy, thick, and able to coat a lettuce leaf.
- Add finely grated Parmesan to the dressing, pepper generously, then taste: it should be salty, tangy, and very flavorful without being aggressive.
- Cut or tear the romaine into large pieces, place in a chilled salad bowl, then toss with just enough dressing to gloss each leaf without making it soggy.
- Add the croutons and Parmesan shavings, toss gently one last time, then serve immediately on chilled plates or bowls with a grind of black pepper.
Nutrition
Per serving
- Energy
- 624.3 kcal
- Protein
- 13.82 g
- Carbohydrate
- 23.24 g
- Fat
- 51.9 g
- Fibre
- 2.67 g
- Calcium
- 253.47 mg
- Iron
- 1.11 mg
- Magnesium
- 31.17 mg
