Classic Caesar Salad

Contorno - Vegetables


For the salad:
1 garlic clove, cut in half
4-5 anchovy fillets
Juice of 2 lemons
1 egg yolk
1 1/2 Tbsp Dijon mustard
1/2 cup Botticelli extra virgin olive oil
1/2 to 1 cup freshly grated parmesan cheese
2-3 heads of romaine lettuce, washed & hand torn into pieces
For the croutons:
1 loaf of Italian bread, cut into 1/2 inch squares
1/2 cup Botticelli extra virgin olive oil
1/2 tsp Herbs de Provence (optional)
Salt and pepper, to taste


  • For the salad: Take the sliced garlic clove and rub it on the inside of your serving bowl, then discard.
  • Put the anchovies, lemon juice, mustard and egg yolk into a blender and mix until all the ingredients are combined. With the blender still running, slowly pour in the olive oil. When done blending, pour the dressing into a bowl, mix in the parmesan cheese and season with salt and pepper. The dressing will keep for a couple of days in the refrigerator.
  • Pour 1-2 Tbsp of dressing into the serving bowl and spread it around with the back of a spoon, then add the romaine lettuce and gently toss. Add more dressing as desired, along with the croutons and toss again. Finish with some shaved parmesan and sprinkling of salt.
  • For the croutons: Preheat oven to 350 degrees.
  • Place bread cubes into a bowl and drizzle with Botticelli olive oil. Mix to coat the bread and season with salt and pepper. Spread the cubes on to a baking sheet and cook for 15-17 minutes, until you reached your desired crispiness.
  • Remove pan from oven and finish with a sprinkling of Herbs de Provence (optional). Allow croutons to cool slightly before adding them to the salad.

Source: Cupcakes and Cashmere

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