The main components of a Caesar salad are Romain lettuce, croutons, Parmesan cheese and the dressing.
– For the croutons, stale bread is best, toss with butter, fresh pepper, cracked pepper, salt, rosemary, thyme, olive oil and chopped garlic and bake until golden brown.
– Parmesan cheese should be shredded
– Wash and crisp the lettuce in the refrigerator
Wash lettuce and chop off the roots. Stand up in a tall, flat pan in which you can have a few inches of water in the bottom, covering the bottoms of the lettuce. Add that water (cold) and place the entire thing into the refrigerator for 10-15 minutes. The leaves will absorb the cold water and become crisper.
– The dressing:
Ingredients:
- 3/4 cup olive oil
- 1/4 cup lemon juice
- 1 egg
- 2-3 cloves garlic, minced
- 4-5 anchovy filets, or to taste, minced
- 1/4 cup Parmesan cheese
Directions:
In blender, add egg and anchovies, which have made into a paste. Set on high as the following ingredients are added. Add some of the garlic, and add rest in batches as the oil is added. Start adding the olive oil very slowly, a little at a time, in a slow, steady stream. Add lemon juice when the mixture gets thick. Add the rest of the oil slowly, stopping to make sure the emulsion is not broken. Do not let the dressing to get too thick!
When the dressing is complete, fold in Parmesan and cracked pepper to taste. Chill until ready to use.
Toss the lettuce, croutons and dressing together, sprinkle Parmesan on top and you are done!
