32min 4 ppl
Caesar Salad
27 minutes
4 people
Medium31–60 min or 7–12 steps
27 min · 7 steps
Medium: 31–60 min or 7–12 steps
320 kcalper person
Protein 10g
Carbs 14g
Fats 25g
About this dish
Crisp romaine tossed in a garlicky anchovy and Parmesan dressing with golden croutons - the tableside restaurant classic made at home.
Allergy Info
Dairy, Gluten, Eggs, Mustard, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Garlic clovescrushed2
- Lemon juice2 tbsp
- Romaine lettuceleaves torn2
Dairy & Eggs
- Egg yolkspasteurised2
- Parmesan cheesefinely grated, divided40 g
Tins & Jars
- Anchovy filletsfinely chopped4
Dried Goods
- White breadcrusts removed, cut into 2cm cubes150 g
Spices & Seasonings
- Freshly ground black pepperto taste
Oils & Condiments
- Olive oildivided3 tbsp
- Dijon mustard1 tsp
Utensils
- Mixing bowl
- Whisk
- Chopping board
- Sharp knife
- Baking tray
Method
1
Preheat the oven to 180°C and toss the bread cubes with one tablespoon of the olive oil.
Approx. 3 minutes
2
Spread the bread cubes on a baking tray and bake for 10 minutes until golden and crisp, then set aside to cool.
Approx. 10 minutes
3
Using pasteurised egg yolks, whisk them with the crushed garlic, Dijon mustard, lemon juice and chopped anchovy fillets until smooth.
Approx. 4 minutes
4
Slowly drizzle in the remaining olive oil, whisking constantly, until the dressing is thick and glossy.
Approx. 3 minutes
5
Stir half the grated Parmesan into the dressing and season with black pepper.
Approx. 2 minutes
6
Tear the romaine leaves into a large bowl, pour over the dressing and toss to coat evenly.
Approx. 3 minutes
7
Scatter over the croutons and remaining Parmesan, then serve immediately.
Approx. 2 minutes
