Caesar Salad
Servings: 4
Ingredients
For the croutons
- 1 clove garlic minced
- 1/2 tsp kosher salt
- Freshly ground black pepper
- 1 Tbs extra-virgin olive oil
- 1 cup bread cubes
For the salad
- 1 tsp Worcestershire sauce
- 1/4 tsp freshly ground black pepper
- 1 tsp capers drained
- 1 tsp mustard preferably Dijon
- 1 garlic clove finely minced
- Pinch salt
- Juice of one lemon
- 1 large egg
- 1/3 cup extra virgin olive oil
- 1 head romaine lettuce cut or torn into 1-inch pieces
- 1/3 cup Parmesan cheese grated
Instructions
For the croutons
- Preheat oven to 350°F.
- In a small bowl, combine salt, garlic, and pepper. Smash together with the back of a spoon. Add olive oil and stir to combine.
- Add bread cubes and toss to coat.
- Transfer to baking dish and bake 15 to 20 minutes or until crunchy. Let cool.
For the salad
- In a medium bowl, combine garlic, Worcestershire sauce, pepper, salt, mustard, capers, and lemon juice. Smash together with the back of a spoon, then whisk in egg.
- While whisking, slowly drizzle in olive oil, starting with a few drops and increasing as more oil is added, forming an emulsion.
- Place lettuce in large bowls, top with croutons, drizzle with dressing and garnish with Parmesan cheese.
- Serve immediately.