Cesar salad is a great starter or main dish, but you usually get it with a bottled or pre-made dressing that just isn’t the same as making it from scratch! This recipe includes the dressing that makes Cesar salads the wonderful salad that it is!
- 1 head romaine lettuce, cleaned, dried and torn into bite sized pieces
- 1 cup (250ml) olive oil
- 2 cups (500ml) bread, cut into 1 inch cubes
- 2 cloves garlic
- 8 anchovy fillets, if from a can be sure to drain them
- 1 teaspoon (5ml) Worcestershire sauce
- 1 teaspoon (5ml) dry mustard
- 1 lemon, juiced
- 1 teaspoon (5ml) black pepper
- 1 teaspoon (5ml) salt, coarse sea salt is preferred
- ½ cup (125ml) grated parmesan cheese
- Parmesan cheese, shredded or shaved to put on top
Time required 30 minutes
Difficulty level 2
Cost of ingredients 5 USD
Place bread cubes in a bowl with about 2 tablespoons of the olive oil and half of the salt. Toss to coat and place on a baking sheet before putting in an oven preheated to 350F (175C) and allow to bake until golden brown.
While the croutons are cooking, crush the garlic and rest of the salt into a paste in a large bowl. Add in the anchovies and again crush them into the garlic and salt, forming a paste. Add in Worcestershire sauce, mustard, lemon juice and pepper. Whisk in the oil and combine. Next, add in grated parmesan cheese and whisk until combined.
Add in lettuce and toss to coat all the leaves. Add in croutons and toss again. Serve with shredded or shaved parmesan cheese on top.
This also is wonderful with slices of grilled chicken breast on top!
Photo by K-Bot