Equipment
Ingredients
Garlic Croutons
- 150 g stale sourdough or ciabatta bread, cut into 2cm cubes
- 30 ml extra virgin olive oil
- 2 g garlic powder
- 2 g kosher salt
Caesar Dressing
- 4 anchovy fillets, finely minced
- 1 garlic, finely grated or minced
- 2 large egg yolks, room temperature
- 30 ml fresh lemon juice
- 10 g dijon mustard
- 120 ml extra virgin olive oil
- 30 g parmesan cheese, finely grated
- 2 g black pepper, freshly cracked
Salad Base
- 2 romaine lettuce hearts, washed, dried, and chopped
- 30 g parmesan cheese, shaved into thin ribbons
Nutrition (per serving)
Method
Preheat your oven to 190 degrees Celsius or 375 degrees Fahrenheit to prepare for baking the croutons.
Toss the cubed bread with olive oil, garlic powder, and salt on a baking sheet. Bake for 12 to 15 minutes until golden brown and crisp, then set aside to cool completely.
Using the side of your chef knife, mash the minced garlic, anchovy fillets, and a pinch of salt together on the cutting board until it forms a smooth, uniform paste.
In a large mixing bowl, thoroughly whisk together the egg yolks, fresh lemon juice, Dijon mustard, and the prepared garlic-anchovy paste.
While whisking vigorously and constantly, drizzle the olive oil into the egg mixture drop by drop at first, then in a slow, steady stream until completely emulsified into a thick, creamy dressing.
Stir the finely grated parmesan cheese and freshly cracked black pepper into the emulsified dressing.
Add the thoroughly dried, chopped romaine lettuce to the bowl with the dressing and toss gently but thoroughly until every leaf is perfectly coated.
Transfer the dressed lettuce to a serving platter or individual bowls. Top immediately with the cooled garlic croutons and shaved parmesan cheese ribbons.
Chef's Notes
- To achieve a restaurant-quality texture, ensure your egg yolks and mustard are at room temperature before you begin whisking, which stabilizes the emulsion.
- Making the anchovy and garlic paste using the flat side of your knife and coarse salt creates micro-abrasions that release more flavor than simple mincing.
- Do not dress the salad until the exact moment you plan to serve it. The acid and salt in the dressing will rapidly degrade the structural integrity of the romaine lettuce.
- If you prefer a lighter, less pungent dressing, substitute half of the extra virgin olive oil with a neutral vegetable or canola oil.
Storage
Refrigerator: 3 days — Store dressing separately from lettuce and croutons to prevent sogginess. Dressed salad does not keep.
