Caesar Salad
stacey.dion
ingredients
- Dressing:
- 4 garlic cloves
- 4 anchovy fillets, chopped
- 1/4 cup fresh lemon juice (approximately 1 1/2-2 lemons)
- 1 1/2 tablespoon Dijon mustard
- 1/3 cup olive oil
- 1/2 cup grated parmigiano reggiano cheese
- Salt and freshly ground black pepper
- Salad:
- 3 small heads (or2 large heads) romaine lettuce, halved lengthwise
- 1/2 cup drained oil-packed sundried tomatoes, cut into thin strips
- Ciabatta Croutons:
- One large ciabatta roll or 1/4 loaf, cut into small cubes
- Olive oil to coat
- Dried basil to sprinkle
- Shaved parmigiano reggiano for finishing
directions
- 1
Dressing- Finely chop the garlic and anchovies (use back of knife to ground the anchovies after chopping). Whisk in the lemon juice and mustard. Gradually blend in the oil and grated cheese. Season the dressing, to taste, with salt and pepper. This can be made one day before serving, which I recommend to allow the flavors to blend.
- 2
Ciabatta Croutons- toss fresh ciabiatta cubes with olive oil-do not saturate cubes-and Italian seasoning. Place on rimmed baking sheet and bake at 400 degrees for approximately 6-7 minutes or until golden. Set aside to cool
- 3
Salad- Cut the lettuce into bite-size pieces, toss with dressing and sundried tomatoes. Add croutons and shaved cheese. Serve immediately
Source: Stacey Dion
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