Caesar Salad 101
Serves: 4
Mckayla Mann
1 January 1970
Based on User reviews:
55
Spice
49
Sweetness
48
Sourness
46
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 cloves
Garlic2 tsps
Coarse Salt1 tbsp
Lemon Juice (fresh)1 tsp
Worcestershire Sauce1 tsp
Dijon Mustard1 large
Egg Yolk2 tbsps
Extra-Virgin Olive Oil1 cup
Freshly Grated Parmesan2 tbsps
Unsalted Butter (melted)1 tsp
Ground Cayenne Pepper1 tsp
Pepper (freshly ground)Directions:
1
Place garlic, anchovy fillets, and salt in a large wooden salad bowl
2
Using 2 dinner forks, mash the garlic and anchovies into a paste; whisk in pepper, lemon juice Worcestershire sauce, Dijon mustard, and egg yolk
3
Whisk in olive oil
4
Cut or tear the romaine leaves into 1 to 1 1/2-inch pieces
5
Add the croutons, romaine, and cheese to the bowl and toss well
6
Garnish with extra grated cheese if desired
7
Serve immediately *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness
8
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell
9
Heat oven to 450 degrees F
10
In a large bowl, combine the butter and olive oil
11
Add the cubes of bread and toss until coated
12
Add the salt, cayenne pepper and black pepper; toss until evenly coated
13
Spread the bread in a single layer on a baking sheet
14
Bake until golden brown, about 10 minutes
15
Remove from oven and set aside until needed