The best Caesar salad

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 544, total fat 49 G., saturated fats 12 G., proteins 11 G., carbohydrates 17 G., fiber 4 G., cholesterol 65 mg, sodium 513 mg, sugar 3 G.

The most delicious Caesar salad is one prepared as closely as possible to the traditional version. So, skip the chicken and shrimp and focus more on the classic dressing with anchovies and raw egg yolk. And don't neglect the Parmesan. It should be high-quality and freshly grated—no store-bought grated cheese! Top the salad with fresh homemade croutons with garlic and Parmesan, which will perfectly balance the tartness of the dressing. Add only thoroughly dried lettuce leaves to the Caesar salad to fully enjoy all its flavors without excess water.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Toast

3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 cloves garlic, crushed
3 cups country bread (about 80g), torn into bite-sized pieces
2 tbsp. l. freshly grated parmesan

Salad

2 anchovies in oil
1 clove of garlic
1 egg yolk, room temperature
1 teaspoon Dijon mustard
1 tbsp freshly squeezed lemon juice, room temperature
0.5 cups extra-virgin olive oil
5 tbsp. l. freshly grated parmesan
2 romaine lettuce hearts, chopped (see Note)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: romaine lettuce, white bread, Parmesan cheese, Dijon mustard, eggs, Anchovies

Cooking the dish according to the recipe:

Preheat oven to 200°C.

Toast:

In a small saucepan, heat the olive oil and butter over medium-low heat. Once the butter is completely melted, add the garlic and 1/4 teaspoon of coarse salt. Stir thoroughly. Set aside for 10 minutes to allow the garlic to infuse into the oil mixture.
Place the bread slices on a baking sheet. Drizzle with garlic oil evenly and toss to coat. Spread the bread in a single layer and bake until golden brown, 8-10 minutes. Stir the bread halfway through to ensure even browning. Remove from the oven and sprinkle with black pepper and grated Parmesan. Set aside to cool.

Salad:

Soak the anchovies in a small bowl of water for 5 minutes. Rinse with cold water, drain, and pat dry with paper towels. Finely chop the anchovies and garlic, then mash them into a paste with the side of a knife.
Place the anchovy paste, egg yolk, Dijon mustard, and lemon juice in a large bowl and whisk. While whisking, gradually pour in the olive oil until emulsified. Add 3 tablespoons of grated Parmesan cheese. If necessary, add water, 1 teaspoon at a time, to thin the dressing. Season with salt and pepper to taste.
Place the lettuce leaves and croutons in a large bowl and gently toss with the dressing to coat completely. Sprinkle with grated Parmesan and serve immediately.

Note

The green salad should be thoroughly dried to ensure the dressing evenly coats the leaves. It's best to use a greens dryer and gently pat off excess water with a paper towel or clean kitchen towel.