Classic Caesar Salad

Name: Classic Caesar Salad
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 3 to 5 anchovies packed in oil, drained; 0 baguette, cut into 3/4-inch cubes; 1 large egg, at room temperature; 2 Tbsps chopped fresh parsley; 2 cloves garlic, grated; 4 servings Kosher salt and freshly ground pepper; 1 teaspoon fresh lemon juice; 1 teaspoon mustard powder; 118 milliliters extra-virgin olive oil; 57 grams 1/2 cup shredded Parmesan cheese (about; 2 Tbsps red wine vinegar; 2 heads romaine lettuce, chopped; 3 Tbsps unsalted butter; 2 teaspoons Worcestershire sauce

The recipe Classic Caesar Salad is ready in roughly 35 minutes and is definitely an amazing pescatarian option for lovers of American food. This recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 505 calories, 13g of protein, and 42g of fat. This recipe serves 4. A mixture of wine vinegar, worcestershire sauce, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

Preheat the oven to 400 degrees F. Soak the anchovies in a bowl of water, 5 minutes.

Ingredients you will need

Anchovies

Water

Equipment you will use

Bowl

Oven

Drain and pat dry, then finely chop and mash to form a paste; set aside.

Combine the butter with the garlic in a small saucepan over medium-low heat; cook, swirling the pan occasionally, 5 minutes.

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Butter

Garlic

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Sauce Pan

Frying Pan

Remove from the heat and pour into a medium bowl.

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Bowl

Add the bread cubes and parsley and toss; season with salt and pepper. Arrange the bread on a baking sheet in a single layer and bake until golden brown and crisp, about 10 minutes; let cool.

Ingredients you will need

Salt And Pepper

Bread Cubes

Parsley

Bread

Equipment you will use

Baking Sheet

Oven

Meanwhile, make the dressing: Bring a small saucepan of water to a boil. Gently lower the egg into the water, then immediately remove the pan from the heat and let stand 5 minutes.

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Water

Egg

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Sauce Pan

Frying Pan

Drain and rinse the egg under cold water; crack into a large bowl.

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Water

Egg

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Bowl

Whisk in the anchovy paste, the vinegar, Worcestershire sauce, lemon juice and mustard powder until smooth.

Ingredients you will need

Worcestershire Sauce

Mustard Powder

Anchovy Paste

Lemon Juice

Vinegar

Equipment you will use

Whisk

Whisk in the olive oil in a slow, steady stream until emulsified; season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Equipment you will use

Whisk

Add the lettuce, croutons and about one-third of the Parmesan to the bowl with the dressing and gently toss. Divide among plates and top with the remaining Parmesan.

Ingredients you will need

Croutons

Parmesan