Caesar Salad

Name: Caesar Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 237 milliliters torn pieces from a baguette or other crusty bread; 4 servings Freshly ground black pepper; 4 servings Coarse salt and freshly ground black pepper; 1 teaspoon Dijon mustard; 1 egg yolk (see note above); 79 milliliters loosely packed flat-leaf parsley leaves; 2 small cloves garlic; 4 Juice from 1/2 lemon (about; 4 servings Kosher salt; 4 fillets oil-packed anchovy fillets, rinsed and patted dry; 59 milliliters extra-virgin olive oil; 3 Tbs extra-virgin olive oil; 118 milliliters freshly grated Parmigiano-Reggiano; 2 large heads romaine lettuce; 1 Dash Tabasco or other hot sauce; 0 teaspoons Worcestershire sauce

You can never have too many side dish recipes, so give Caesar Salad a try. Watching your figure? This pescatarian recipe has 363 calories, 10g of protein, and 30g of fat per serving. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have flat-leaf parsley leaves, olive oil, egg yolk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

For the croutons, warm the oil in a medium skillet over medium-low heat.

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Croutons

Cooking Oil

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Frying Pan

Add the bread pieces, toss to coat, and cook, turning periodically, until golden on the outside but still tender inside, 12 to 15 minutes.

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Bread

Let them cool in one layer on paper towels. Season with salt and pepper to taste.

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Salt And Pepper

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Paper Towels

Remove the outer leaves of romaine until you reach the tightly packed heart (the leaves will be much paler); set the outer leaves aside for another use. Separate the leaves of the heart and slice them into pieces about 3 inches long (leave the smallest leaves whole) to yield a heaping 8 cups of loosely packed leaves. Rinse and dry very thoroughly.

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Romaine

Put the garlic and a pinch of kosher salt in a large (3- to 4-cup) mortar. Using a pestle, pound the garlic into a creamy, juicy paste. (Alternatively, mince the garlic very finely and sprinkle it with coarse salt. Then repeatedly drag the flat side of the blade at the knife's tip across the minced garlic to press into a paste.

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Garlic

Kosher Salt

Ground Meat

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Mortar And Pestle

Knife

Transfer it to a bowl.)

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Bowl

Add the anchovies, mashing until they're broken down into bits.

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Anchovies

Add the yolk, working the mixture into a paste. Work in the mustard and then the lemon juice. Blend in a pinch of black pepper, the Tabasco, and the Worcestershire. Switch to a whisk and drizzle in the olive oil, whisking continuously until blended and creamy.

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Worcestershire Sauce