Classic Caesar Salad
íNGREDíENTS
The Dressíng
The Croutons
The Cheese
RECíPE PREPARATíON
The Dressíng
DO AHEAD: Can be made 1 day ahead.
The Croutons
The Lettuce
The Cheese
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
RECíPE PREPARATíON
The Dressíng
- 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
- 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
- Use whole leaves; they províde the ídeal míx of críspness, surface area, and structure.
The Cheese
- 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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