Caesar Salad With Homemade Dressing
Serves: 5
Mckayla Mann
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
52
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Lemon Juice (fresh)2 cloves
Garlic (minced)3 tbsps
Olive Oil1 cup
Shredded Parmesan2 tsps
Thyme Leaves (fresh)2 large
Romaine Lettuce (heads)1 cup
Grated ParmesanDirections:
1
Watch how to make this recipe
2
Preheat the oven to 375 degrees F
3
For the Caesar dressing: Beat the egg yolks in a large mixing bowl
4
Add the lemon juice, Worcestershire sauce, anchovy and garlic and whisk to combine
5
Slowly drizzle in the olive oil until the mixture emulsifies
6
Season with salt and pepper
7
Cover and refrigerate until ready for use
8
For the croutons: Cut the baguette on an angle to create thin, oval slices about 1/4-inch thick
9
On a large baking sheet, arrange the slices evenly
10
Brush the bread with olive oil and top with the Parmesan and thyme
11
Season with salt and pepper
12
Bake until the Parmesan is melted and the croutons are golden brown around the edges, 5 to 7 minutes
13
Remove from the oven and allow to cool
14
Store in an airtight container if not using immediately
15
For the salad: Core the romaine and trim the top 1/2 inch off the leaves
16
Fan the leaves out on a serving plate (or chop into 1/2-inch pieces if you prefer)
17
Sprinkle the Parmesan over the lettuce and drizzle the dressing on top
18
Top with 2 to 3 croutons per plate and serve