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Home Recipes
Lunch

Classic Caesar Salad

Crisp romaine, pepper-and-butter croutons, and grated Parmesan are tossed with traditional Caesar dressing.

Ingredients :

    For the Croutons
    2 tablespoons unsalted butter, melted
    1 tablespoon extra-virgin olive oil
    1 loaf rustic Italian bread (8 to 10 ounces), crusts removed, cut into ¼-inch cubes
    2 teaspoons salt
    ¼ teaspoon ground cayenne pepper
    ½ teaspoon freshly ground black pepper
    For the Salad
    2 garlic cloves
    4 anchovy fillets
    1 teaspoon salt
    1 teaspoon freshly ground pepper
    1 tablespoon freshly squeezed lemon juice
    1 teaspoon Worcestershire sauce
    ½ teaspoon Dijon mustard
    1 large egg yolk
    ½ cup extra-virgin olive oil
    20 ounces romaine lettuce, outer leaves discarded, inner leaves washed and dried
    1 cup freshly grated Parmesan cheese or Romano cheese, or 2 ½ ounces shaved with a vegetable peeler

Direction :

    Preheat oven to 450 degrees. Combine the butter and olive oil in a large bowl. Add the cubes of bread, and toss until coated. Sprinkle with salt, cayenne pepper, and black pepper; toss until evenly coated. Spread the bread in a single layer on a 12-by-17-inch baking sheet. Bake until croutons are golden, about 10 minutes. Set aside.
    Place the garlic, anchovy fillets, and salt in a wooden salad bowl. Using two dinner forks, mash the garlic and anchovies into a paste. Using one fork, whisk in the pepper, lemon juice, Worcestershire sauce, mustard, and egg yolk. Whisk in the olive oil.
    Chop the romaine leaves into 1- to 1 1/2-inch pieces. Add the croutons, romaine, and cheese to the bowl, and toss well. If you wish, grate extra cheese over the top. Serve immediatel

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681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

Mon - Fri: 9:00 - 19:00

+1 980 333 4817

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