Lunch/ Salad/ Side Dishes/ Starters/ Vegetarian

Classic Caesar Salad

1 August 2020

We had burgers for dinner tonight, and we wanted a simple salad as a side, but this Caesar Salad was so good it could easily steal the show 😉

The recipe is inspired by @bonappetitmag , the ansjovis mayonaise is made from scratch and really beats using store bought mayo!

Classic Caesar Salad

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Salad, lunch
By Bon Appetit Magazine Serves: 4-6

Ingredients

  • Dressing
  • 6 anchovy fillets packed in oil, drained
  • 1 small garlic clove
  • Kosher salt
  • 2 large egg yolks
  • 2 tablespoons fresh lemon juice, plus more
  • ¾ teaspoon Dijon mustard
  • 2 tablespoons olive oil
  • ½ cup vegetable oil
  • 3 tablespoons finely grated Parmesan
  • Freshly ground black pepper
  • Croutons
  • 3 cups torn 1" pieces country bread, with crusts
  • 3 tablespoons olive oil
  • The Lettuce
  • 3 romaine hearts, leaves separated
  • Cheese
  • Parmesan, for serving

Instructions

Dressing (can be made a day ahead)

1

Chop together anchovy fillets, garlic, and pinch of salt.

2

Use the side of a knife blade to mash into a paste, then scrape into a medium bowl.

3

Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard.

4

Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy.

5

Whisk in Parmesan.

6

Season with salt, pepper, and more lemon juice, if desired.

Croutons

7

Preheat oven to 190 C.

8

Tearing, not cutting the bread ensures nooks and crannies that catch the dressing and add texture.

9

Toss bread with olive oil on a baking sheet and season with salt and pepper.

10

Bake, tossing occasionally, until golden, 10–15 minutes.

The Assembly

11

Lettuce: Use whole leaves; they provide the ideal mix of crispness, surface area, and structure.

12

Cheese: Use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.

13

Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parmesan.

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