Caesar Salad

Ingredients

  • 3/4 cup of extra virgin olive oil
  • 1/2 cup lemon juice
  • 1/4 loaf French baguette cut into 1 inch cubes
  • 1 large garlic clove, crushed
  • 1 head of Romaine lettuce, leaves separated and washed
  • 2 eggs boiled for 1 minute
  • 2/3 cup freshly grated Parmesan cheese
  • 6 canned anchovy fillets, drained and finely chopped
  • Kosher or sea salt and freshly cracked black pepper
This is a well loved salad invented by chef Caesar Cardini. Easy to make and ultimately delicious. This is the authentic version.
  • Heat 1/4 cup of the oil in a large frying pan. Add the bread cubes and garlic. Cook over a medium heat, stirring and turning constantly, until the bread cubes are golden and brown all over. Be careful not to burn.
  • Drain well on paper towels and discard the garlic. Let the oil cool.
  • In a large bowl combine the remaining oil and oil from the frying pan. Add the 2 egg yolks (reserve whites for another use) anchovies and lemon juice and mix well. Season with salt and pepper
  • Tear the lettuce leaves into smaller pieces and add the leaves to the bowl with the mixed dressing.
  • Toss the salad gently and garnish with the croutons and Parmesan cheese.
  • Serve immediately.

 

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