Isabel's Website

Caesar salad

Isabel Eyer -

by GimmeSomeOven (see original here) | Serves 4

Ingredients


SALAD

  • 3 hearts Romaine lettuce (550g)
  • 3/4 cup (65g) grated Parmesan

DRESSING

  • 5 anchovy fillets, drained
  • 2 small garlic cloves
  • 2 large egg yolks
  • 1/3 cup (21g) freshly-grated Parmesan
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1/4 tsp fine sea salt
  • 1/4  tsp black pepper
  • 1/2 cup olive oil

CROUTONS

  • 3 cups bread pieces
  • 2 tbsp olive oil
  • sea salt & pepper

ADDITIONAL PROTEIN:

  • 4 chicken breasts (optional)

Method

  1. Make the homemade croutons.
    Heat oven to 190°C. Drizzle the olive oil evenly over the bread crumbs on a baking sheet, then toss until the bread is evenly coated in the oil.  Spread the bread out in an even layer, then season generously with salt and pepper. Bake for 15-20 minutes until crispy.
  2. Make the Caesar dressing. Blend together all ingredients but the olive oil (anchovy filets, garlic, egg yolks, Parmesan, lemon juice, Dijon, sea salt and black pepper). Then, while the blender is still running, gradually stream in the olive oil until the dressing is completely smooth. Add a few tablespoons of water, as needed, until the dressing achieves your desired consistency. Then taste and add extra salt and/or black pepper, if needed.
  3. Grill chicken breasts. If using, grill the chicken breasts in a hot pan with some olive oil until done. Season with salt and pepper.
  4. Toss the salad. In a large mixing bowl, combine the lettuce, homemade croutons, and Parmesan.  Drizzle evenly with your desired amount of dressing, then toss until combined.
  5. Serve. Serve immediately garnished with extra Parmesan and freshly-cracked black pepper.