Salad Caesar

Name: Salad Caesar
Cuisine: american
Ingredients: 2 large heads romaine lettuce, torn into bite-sized pieces; 1 cup homemade croutons (cubed day-old baguette, tossed with olive oil, garlic, salt, baked at 375°F until golden); 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving; 4 oil-packed anchovy fillets, minced; 2 large egg yolks (coddled 1 minute in boiling water, optional for safety); 2 cloves garlic, minced; 1 tablespoon Dijon mustard; 2 tablespoons fresh lemon juice; 1 teaspoon Worcestershire sauce; 1/2 cup extra-virgin olive oil; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon salt

MBG-eligible

Caesar Salad

Salad Caesar — Photo: Telluride, CC BY-SA 3.0 · wikimedia-commons

Ingredients

2 large heads romaine lettuce, torn into bite-sized pieces
1 cup homemade croutons (cubed day-old baguette, tossed with olive oil, garlic, salt, baked at 375°F until golden)
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
4 oil-packed anchovy fillets, minced
2 large egg yolks (coddled 1 minute in boiling water, optional for safety)
2 cloves garlic, minced
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 cup extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt

Instructions

1Make dressing: In a large wooden salad bowl, mash anchovies and garlic into a paste with the back of a spoon.
2Whisk in egg yolks, Dijon mustard, lemon juice, and Worcestershire sauce until smooth.
3Slowly drizzle in olive oil while whisking constantly until emulsion forms and dressing thickens.
4Season dressing with black pepper and salt; taste and adjust.
5Add romaine lettuce to bowl and toss thoroughly to coat every leaf with dressing.
6Add croutons and half the Parmesan; toss once more gently.
7Transfer to serving plates, top with remaining Parmesan and a final crack of black pepper.
8Serve immediately while croutons are crisp.

Source: llm-generated