Caesar Salad Recipe
Author: Thasneen
Recipe type: Salad
Cuisine: Italian
- Butter, unsalted and melted- 2 tbsp
- Olive oil- 1 tbsp
- Baguette or Italian bread, diced into 1 inch slice- 1 loaf
- Ground Cayenne pepper- ½ tsp
- Ground black pepper- ¼ tsp
- Salt- ½ tsp
- Garlic cloves- 2
- Anchovy fillets- 4 fillets, drained (salt cured and dipped in olive oil found in jars or cans)
- Ground black pepper- ½ tsp
- Lemon juice, freshly squeezed- 1 tbsp
- Worcestershire sauce- 1 tsp
- Dijon Mustrad- ½ tsp
- Egg yolk- 1
- Extra virgin olive oil- ½ cup
- Romaine lettuce, chopped- 1 bunch
- Freshly grated parmesan cheese- ½ cup
- Preheat oven to 400 F or 200 C.
- Dice the baguette or Italian bread into 1 inch pieces like croutons.
- In a bowl, combine the melted better with olive oil.
- In another bowl, season the diced bread pieces with ground cayenne pepper, ground black pepper and salt. Combine well.
- Pour the melted butter and oil over the seasoned bread pieces and combine well.
- Spread the bread pieces on a baking sheet and bake for 10 minutes till the croutons turn golden.
- Keep aside the croutons.
- Using a mortar and pestle, mash the garlic along with the anchovy fillets into a smooth paste.
- Note: Do not use fresh Anchovy fillets. Use the fillets that are salt cured and preserved in oil that are packed in jars or cans.
- Transfer the paste into a salad bowl.
- Using a whisk, beat the ground black pepper, lemon juice, Worcestershire sauce, dijon mustard and egg yolk till thickened.
- Slowly add the olive oil and whisk everything together.
- Anchovy fillets are salt cured, so no need to add any salt.
- Add the chopped romaine lettuce, baked croutons and grated parmesan cheese, toss everything well.
- Serve immediately, you could grate more parmesan cheese on the top.
Very important: Raw eggs should not be consumed by pregnant women, babies, young children, or anyone whose health is compromised.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/caesar-salad-recipe/
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