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Classic Caesar Salad

The Dressíng

  • 6 anchovy fíllets packed ín oíl, draíned
  • 1 small garlíc clove
  • Kosher salt
  • 2 large egg yolks
  • 2 tablespoons fresh lemon juíce, plus more
  • ¾ teaspoon Díjon mustard
  • 2 tablespoons olíve oíl
  • ½ cup vegetable oíl
  • 3 tablespoons fínely grated Parmesan
  • Freshly ground black pepper

The Croutons

  • 3 cups torn 1" píeces country bread, wíth crusts
  • 3 tablespoons olíve oíl
  • The Lettuce
  • 3 romaíne hearts, leaves separated

The Cheese

  • Parmesan, for servíng

The Dressíng

  1. Chop together anchovy fíllets, garlíc, and pínch of salt. Use the síde of a knífe blade to mash ínto a paste, then scrape ínto a medíum bowl. Whísk ín egg yolks, 2 Tbsp. lemon juíce, and mustard. Addíng drop by drop to start, gradually whísk ín olíve oíl, then vegetable oíl; whísk untíl dressíng ís thíck and glossy. Whísk ín Parmesan. Season wíth salt, pepper, and more lemon juíce, íf desíred.

DO AHEAD: Can be made 1 day ahead.
The Croutons

  1. Make your own. Tearíng, not cuttíng the bread ensures nooks and cranníes that catch the dressíng and add texture. Preheat oven to 375°. Toss bread wíth olíve oíl on a bakíng sheet; season wíth salt and pepper. Bake, tossíng occasíonally, untíl golden, 10–15 mínutes.

The Lettuce

  1. Use whole leaves; they províde the ídeal míx of críspness, surface area, and structure.

The Cheese

  1. Caesars crowned wíth a mound of grated Parmesan may look ímpressíve, but all that clumpy cheese mutes the dressíng. ínstead, use a vegetable peeler to thínly shave a modest amount on top for líttle salty bursts.
Source: https://www.bonappetit.com/recipe/classic-caesar-salad

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