The simplest and most wonderful salad you can make from scratch. Many people like to add cooked chicken to the dish for a more substantial salad, but I really like the taste of all that Parmesan instead!
Prep Time10 minsCook Time8 minsTotal Time18 mins
Dressing
1 garlic clove, minced
1 tsp anchovy paste
2 tbsp freshly squeezed lemon juice, from one lemon, or White champagne vinegar
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 cup mayonnaise
½ cup freshly grated Parmesan
salt and pepper to taste
Croutons
½ small loaf of sourdough bread, cubed into i-inch pieces
olive oil
Italian seasoning
salt
pepper
Salad
1 romaine lettuce
Parmigiano-Reggiano for garnish
1For the dressing, in a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard, Worcestershire sauce, mayonnaise, Parmesan, a few grinds of salt and pepper and whisk until well combined. Taste and adjust to your liking. Set aside.
2For the croutons, preheat oven to 400. In a large mixing bowl add the cut up pieces of sourdough bread drizzle with olive oil and toss. Sprinkle on the Italian seasoning, salt and pepper and toss again. spread onto a baking sheet and toss in the oven. Cook for about 8 minutes tossing the croutons about half way. Keep an eye one them you do not want them to burn. Take them out when they get as crispy as you like. Cool on the baking sheet.
3Tear the lettuce into large bite size pieces and toss into a bowl. Drizzle on a little of the prepared dressing and toss until the leaves are lightly coated. Taste one to see if it's covered the way you like, if necessity add more and toss again. You will have dressing left over. You can store the extra dressing in a sealed container in the fridge for a week.
4Add the lettuce to a serving bowl or plate and top with some croutons, add more grated Parmesan and serve.
Ingredients
Dressing
1 garlic clove, minced
1 tsp anchovy paste
2 tbsp freshly squeezed lemon juice, from one lemon, or White champagne vinegar
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 cup mayonnaise
½ cup freshly grated Parmesan
salt and pepper to taste
Croutons
½ small loaf of sourdough bread, cubed into i-inch pieces
olive oil
Italian seasoning
salt
pepper
Salad
1 romaine lettuce
Parmigiano-Reggiano for garnish
Directions
1For the dressing, in a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard, Worcestershire sauce, mayonnaise, Parmesan, a few grinds of salt and pepper and whisk until well combined. Taste and adjust to your liking. Set aside.
2For the croutons, preheat oven to 400. In a large mixing bowl add the cut up pieces of sourdough bread drizzle with olive oil and toss. Sprinkle on the Italian seasoning, salt and pepper and toss again. spread onto a baking sheet and toss in the oven. Cook for about 8 minutes tossing the croutons about half way. Keep an eye one them you do not want them to burn. Take them out when they get as crispy as you like. Cool on the baking sheet.
3Tear the lettuce into large bite size pieces and toss into a bowl. Drizzle on a little of the prepared dressing and toss until the leaves are lightly coated. Taste one to see if it's covered the way you like, if necessity add more and toss again. You will have dressing left over. You can store the extra dressing in a sealed container in the fridge for a week.
4Add the lettuce to a serving bowl or plate and top with some croutons, add more grated Parmesan and serve.
Caesar Salad with Fresh Baked Croutons
