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ceasar-salad.md

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Caesar Salad

Makes 6 servings.

Dressing

Chop together:

  • 6 anchovy fillets packed in oil, drained
  • 1 small garlic clove
  • Kosher salt

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

Whisk in:

  • 2 large egg yolks
  • 2 tablespoons fresh lemon juice
  • 3/4 teaspoon Dijon mustard

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

Maybe cut the amount of vegetable oil down? The dressing has a pretty intense flavor without it, and it seems to be diluted the more veggie oil you add. Taste at about 1/4 cup?

  • 2 tablespoons olive oil
  • 1/2 cup vegetable oil

Whisk in:

  • 3 tablespoons finely grated Parmesan

Season with:

  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Lemon juice, to taste

Set dressing aside (refridgerate up to one day ahead).

Croutons

Preheat oven to 375 F. Toss bread with olive oil on a baking sheet; season with salt and pepper.

  • 3 cups torn 1" pieces country bread, with crusts
  • 3 tablespoons olive oil

Season with:

  • Kosher salt
  • Freshly ground black pepper

Bake, tossing occasionally, until golden (~15 minutes).

Composition

Use your hands to gently toss together:

  • Dressing
  • Croutons
  • 3 romaine hearts, leaves separated

Garnish with:

  • Parmesan, shaved with a vegetable peeler