Caesar Salad

This crispy salad is simple and easy to make. Be sure to use the freshest lettuce and best ingredients for the dressing. Anchovies can skipped but the dressing won't be as rich without them. The egg yolk can also be replaced with 1 tbsp Dijon mustard if desired.

5 from 1 vote

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Course: Appetizer, Lunch, Salad

Cuisine: Mexican, Norteno Mexican

Prep Time: 15

Total Time: 15

Servings:

Author: My Hungry Traveler

Equipment

Stainless steel bowl
Skillet
Whisk

Ingredients

1 cup Cubed French bread
¼ cup Olive oil
1 tbsp Butter
1 head Romaine lettuce, cut into ½-inch squares, washed, and dried
1 large Egg yolk
1 tbsp Garlic, finely chopped
2 oz Anchovy fillets
1 cup Extra-virgin olive oil
¼ cup Parmesan cheese, grated
¼ cup Red wine or sherry vinegar

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Instructions

Croutons - Toss bread cubes in butter and olive oil over medium heat. Keep stirring until they are golden brown on all sides, about 5 minutes.
Dressing - In a stainless steel bowl, crush anchovies with a fork until the become mashed. Add egg yolk and whisk for 2 minutes. Stir in garlic and parsley. Drizzle in extra-virgin olive oil, whisking to incorporate. Whisk in vinegar and 1 tbsp of parmesan cheese.
Assemble - In a large salad bowl, toss the chopped lettuce with the dressing and croutons. Sprinkle remaining parmesan on top and serve with salad tongs.

Notes

A grilled or poached chicken breast can be added for a more substantial lunch dish.

Nutrition