I love a Classic Caesar Salad, especially with my Garlic Cheese Croutons. You need just a few simple tools including a micro plane for zesting, a lemon juicer, a whisk and a potato peeler or cheese slicer for the finishing touch. I got this recipe from Bon Appetit, and the recipe appeals to me in many ways. First of all, it is easy. Next is the dressing. The egg yolks make the dressing creamy while the anchovy paste adds a blast of saltiness. I recommend making homemade croutons but store-bought works as well.
Prepare the dressing first and refrigerate. It is good for 3-4 days.
In a glass jar, combine the egg yolks, anchovy paste, garlic, salt, pepper, lemon zest, lemon juice, mustard, olive oil and grated parmesan.
Screw on the lid, shake well, and refrigerate.
The croutons can be made in advance and even frozen.
Remove the three romaine lettuces.
Slice each in half lengthwise. Then slice lengthwise in quarters.
Then slice the other direction in rough one-inch pieces. Place lettuce in a large bowl. Add the dressing. Add the croutons. Using a cheese slicer or potato peeler, slice large and thin pieces of parmesan cheese. It is that easy! Serves 6.
Ingredients
Directions
Prepare the dressing first and refrigerate. It is good for 3-4 days.
In a glass jar, combine the egg yolks, anchovy paste, garlic, salt, pepper, lemon zest, lemon juice, mustard, olive oil and grated parmesan.
Screw on the lid, shake well, and refrigerate.
The croutons can be made in advance and even frozen.
Remove the three romaine lettuces.
Slice each in half lengthwise. Then slice lengthwise in quarters.
Then slice the other direction in rough one-inch pieces. Place lettuce in a large bowl. Add the dressing. Add the croutons. Using a cheese slicer or potato peeler, slice large and thin pieces of parmesan cheese. It is that easy! Serves 6.