My F&W
quick save (...)
Caesar Salad
© Fredrika Stjärne

Caesar Salad

  • TOTAL TIME: 20 MIN
  • SERVINGS: 4
  • BASIC-EASY
  • FAST
  • MAKE-AHEAD
  1. 1 1/2 cups baguette cubes (1/2 inch)
  2. 2 teaspoons extra-virgin olive oil
  3. 1/3 cup mayonnaise
  4. 1 1/2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus 1/2 cup Parmigiano-Reggiano shavings (1 1/2 ounces), for tossing
  5. 1 tablespoon fresh lemon juice
  6. 1 tablespoon water
  7. 1/2 teaspoon Worcestershire sauce
  8. 1 oil-packed anchovy fillet, drained
  9. 1 small garlic clove
  10. Kosher salt and freshly ground pepper
  11. 3 hearts of romaine (about 12 ounces), cut into 1/2-inch pieces
  1. Preheat the oven to 350°. On a rimmed baking sheet, toss the baguette cubes with the olive oil until coated. Toast for about 8 minutes, until crisp. Let cool.
  2. In a mini food processor, combine the mayonnaise, grated cheese, lemon juice, water, Worcestershire sauce, anchovy and garlic and process until smooth. Season with salt and pepper.
  3. In a large bowl, toss the lettuce with the croutons, dressing and cheese shavings and serve.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.