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Prep time
20 minutes
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Cook time
10 minutes
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Makes
1 cup dressing
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
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Ingredients
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4 tablespoons
fresh lemon juice (1 juicy lemon)
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1 tablespoon
red wine vinegar
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1 tablespoon
dijon mustard
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1
egg yolk or tablespoon mayonnaise
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2
cloves garlic, minced
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2
anchovy filets
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1/4 teaspoon
red chili flakes
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1/2 teaspoon
kosher salt
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1/4 teaspoon
black pepper
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2 ounces
grated Parmigiano Reggiano (I use a microplane)
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3/4 cup
olive oil
Directions
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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)
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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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