Bold Caesar Salad

November 26, 2018

Author Notes: I'm the salad person in our family and I'm always asked to bring one. Caesar with homemade croutons is definitely the most popular. The version I make has a lemony dressing that doesn't hold back on flavor. Good with romaine or kale. I usually catch my brother-in-law wiping the empty bowl with a piece of bread at the end of the meal:) Laurie

Makes: 1 cup dressing
Prep time: 20 min
Cook time: 10 min

Ingredients

  • 4 tablespoons fresh lemon juice (1 juicy lemon)
  • 1 tablespoon red wine vinegar
  • 1 tablespoon dijon mustard
  • 1 egg yolk or tablespoon mayonnaise
  • 2 cloves garlic, minced
  • 2 anchovy filets
  • 1/4 teaspoon red chili flakes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 ounces grated Parmigiano Reggiano (I use a microplane)
  • 3/4 cup olive oil
In This Recipe

Directions

  1. Put all ingredients in a blender and process until smooth. Toss with about 6-8 cups of romaine or kale cut chiffonade/ribbon style and finish with a generous grating of more Parm/Regg and fresh croutons (recipe below)
  2. 4 cups cubed crusty white bread (use good, artisan bread for best croutons), 3 tablespoons olive oil, Kosher salt 1. Preheat oven to 350º. 2. Tear or cut bread into 1/2 inch chunks and place on a sheet pan. Drizzle olive oil over the bread, sprinkle with salt, toss and bake for 10 minutes or until golden brown.

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