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Caesar’s Salad

Chef Michael's Kitchen • Food • Newsletter • Recipes

Yield: 4 Servings

Ingredients

  • For the croutons:                  
    • 4 slices of rustic white bread, cubed or torn
    • 2 Tbsp of water
    • 2 Tbsp of olive oil
    • 2 cloves of garlic, sliced
  • For the dressing:                  
    • 1 head of garlic, peeled
    • 1- 50 g can of anchovies, not drained
    • 4 Tbsp of Dijon mustard
    • 1 ½ cups of olive oil
    • 1 Tbsp of Worcestershire
    • 2 Tbsp of honey
    • the juice & zest of 3 lemons
  • For the salad:
    • 1 head of romaine lettuce, washed and torn
    • 1 bunch of fresh basil leaves
    • ½ cup of Grana Padana Parmesan, grated or thinly sliced

Method

  1. For the croutons:
    1. Preheat your oven to 375°F. Infuse the olive oil with garlic by heating the olive oil and garlic in a small saucepan until gently sizzling, remove and let cool slightly. Sprinkle the bread cubes with water then toss with the olive oil. Scatter on a baking tray and toast in the oven until golden brown, 15 to 20 minutes. The water will help the crouton interior stay chewy while the oil will crisp the exterior.
  2. For the dressing:
    1. In your blender or food processor pulse the garlic, anchovies and salt to a paste. Add the remaining dressing ingredients and process to a smooth dressing.
  3. For the salad:
    1. Soak the romaine lettuce in cold water, transfer to a salad spinner and spin dry. Transfer to a large bowl and top with the basil leaves. Dress lightly, reserving any leftover dressing in the refrigerator for your next salad, garnish with croutons and cheese, serve and share.