The Classic Caesar Salad

Name: The Classic Caesar Salad
Ingredients: 4 cups of romaine lettuce leaves; 125 ml (1/2 cup) shredded Parmesan cheese; large garlic clove, cut in half; Herb croutons:; 6 thick slices of ciabatta bread, torn into bite size pieces; 125 ml (1/2 cup) butter, melted; 2 garlic cloves, minced; 10 ml (2 teaspoons) dried Italian herbs; Caesar dressing:; 2 garlic cloves mashed with a good pinch of salt to a paste; 2 anchovy fillets, mashed; 1 egg, cracked into a small mixing bowl; 30 ml (2 tablespoons) fresh lemon juice; 15 ml (1 tablespoon) Dijon mustard; Splash of Worcestershire sauce; 125 ml (1/2 cup) olive oil

The Caesar salad was the creation of Italian chef Caesar Cardini back in 1924 in his restaurant in Tijuana, Mexico. I enjoyed this version of his creation in San Francisco and just loved the herb croutons. They are baked in the oven until crisp and golden and keep well in a zip lock bag in the refrigerator.

Published 16 October 2022

Method

Pre-heat the oven to 180 ¢ªC (350 ¢ªF). Grease a large baking tray.
Make the croutons. Mix the melted butter with the garlic and herbs in a big bowl. Add the bread pieces and toss to coat the bread in the butter. Spread the bread on the baking sheet in a single layer and bake in the oven until crisp and golden. Cool on kitchen paper and set aside.
Make the dressing. Whisk together the garlic, anchovy, egg, lemon juice, mustard and Worcestershire sauce. Add the olive oil in a thin stream, whisking until the dressing is emulsified. Season with salt and freshly ground black pepper.
Rub the salad bowl with the garlic. Toss the lettuce, Parmesan cheese and croutons in the salad bowl. Add the dressing and toss gently. Serve at once.