Caesar Salad

caesar salad ericasrecipes 3 WM

There is something so special about real Caesar dressing, and it just cannot be purchased. My recipe is adapted from one at ItalianFoodForever.com.

Caesar Salad 

For the croutons:

  • 2 large garlic cloves, minced
  • pinch of kosher salt
  • 1/4 c extra virgin olive oil
  • 2 cups country bread slices cut into 1 1/2 inch pieces

For the salad:

  • 2 large egg yolks
  • 1 t Worcestershire sauce
  • juice of half a lemon
  • 1 medium garlic clove, crushed
  • 1 pinch kosher salt
  • 1/2 t fresh cracked pepper
  • 1 t anchovy paste or 3 anchovies
  • 1 t Grey Poupon Country Dijon mustard
  • 1/3 c extra virgin olive oil
  • 2 medium heads of romaine lettuce
  • 1/3 c freshly shredded Parmigiano-Reggiano cheese
  • 3 slices bacon, cooked and crumbled

Preheat oven to 350F.

Toss together the garlic, oil, salt, and bread. Bake on a ribbed baking sheet until golden (~10min).

Combine the yolks, Worcestershire sauce, lemon juice, garlic, salt, pepper, anchovy paste, and mustard in a food processor or in a bowl with a whisk. Add the oil in a steady stream while processing or whisking until smooth. Serve the dressing over torn romaine leaves, croutons, and grated cheese. Top with bacon crumbles. Serves 4-6.

~✿♥✿~

Recipes like this are why I keep ends and pieces from leftover bread in the freezer.caesar salad ericasrecipes 2

Homemade croutons really ARE better than store-bought!caesar salad ericasrecipes 1

Just trust me….anchovy really is the key to Caesar dressing.caesar salad ericasrecipes 7

This is also a recipe where I use my beloved Frantoia olive oil.caesar salad ericasrecipes 6

caesar salad ericasrecipes 5

caesar salad ericasrecipes 4 WM

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