This recipe serves 2-4 people and can be adjusted to taste.
Ingredients:
For the Dressing:
- 2 cloves garlic, minced
- 2 anchovy fillets (or 1 tsp anchovy paste)
- 1 tsp Dijon mustard
- 1 tbsp lemon juice (freshly squeezed)
- 1 tsp Worcestershire sauce
- ½ cup grated Parmesan cheese
- ½ cup mayonnaise (or Greek yogurt for a lighter version)
- ¼ cup olive oil
- Salt & black pepper to taste
(Optional: 1 raw egg yolk for extra creaminess—use pasteurized if concerned about raw eggs.)
For the Croutons:
- 2 cups day-old bread (French or sourdough), cubed
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp dried oregano
- Salt & black pepper to taste
For the Salad:
- 1 large head romaine lettuce, chopped
- ½ cup Parmesan cheese , shaved or grated
- (Optional) Grilled chicken breast or shrimp for a protein boost
Instructions:
1. Make the Croutons:
- Preheat oven to 375°F (190°C).
- Toss bread cubes with olive oil, garlic powder, oregano, salt, and pepper.
- Spread on a baking sheet and bake for 10-12 minutes, until golden and crispy.
2. Prepare the Dressing:
- In a bowl, mash anchovies and garlic into a paste.
- Whisk in Dijon mustard, lemon juice, Worcestershire sauce, Parmesan, and mayonnaise.
- Slowly drizzle in olive oil while whisking until smooth.
- Season with salt & pepper to taste.
3. Assemble the Salad:
- In a large bowl, toss chopped romaine with the dressing.
- Add croutons and toss lightly.
- Top with shaved Parmesan and extra black pepper.
- (Optional) Add grilled chicken or shrimp for a heartier meal.
Serving Suggestion:
Serve immediately with extra Parmesan and a lemon wedge on the side.
Enjoy your homemade Caesar Salad
Would you like any variations (e.g., vegan, keto-friendly)? Let me know!
0 Comments :
Post a Comment