Caesar Salad
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
A mostly homemade caesar salad, including fresh croutons and dressing. Perfect easy and fast weeknight meal, or a side dish or appetizer with a weekend dinner. Adapted from NYTimes Cooking
Course:
Main Course, Salad, Side Dish
Servings: 4 main course
Ingredients
Croutons
- 1 small loaf crusty bread day old or fresh
Dressing
- 1 egg
- 2 garlic cloves
- 4 to 6 anchovies or 1 tsp fish sauce
- 1 1/2 tsp mustard
- 1/2 tsp coarse salt
- ½ tsp freshly ground black pepper
- ½ cup extra virgin olive oil
- 2 tbsp lemon juice
Salad
- 1 lb romaine lettuce and/or kale chopped
- 4 ounces freshly grated aged cheese (like Parmesan)
Recipe
Croutons
-
Preheat oven to 400 ℉, and slice or tear the loaf of bread into bite size pieces.
-
Arrange bread pieces on a baking sheet and bake for 15 minutes until crisp and toasted. Let cool.
Dressing
-
Crack egg into a microwave safe container and cover with water.
-
Microwave for 30 seconds and then let rest for 30 seconds. Repeat once or twice more until the egg white are opaque.
-
Combine the rest of the dressing ingredients in a blender, and blend until fully emulsified.
-
Add more olive oil, lemon juice, mustard, salt, or pepper to taste.
Salad
-
Combine salad greens, cheese, and croutons, and toss with dressing.