Caesar Salad recipe

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!