Creamy Caesar Salad with Homemade Toasted Croutons
When a Caesar salad is done right...it's divine!!!
Equipment
- Anchovy Paste
Ingredients
For the croutons:
- 1 clove garlic, cut in half
- sliced stale French bread
- 2 tbsp olive oil
For the dressing:
- 2 cloves garlic, minced
- 1 tsp anchovy paste
- 2 tbsp freshly squeezed lemon juice
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 cup mayonnaise
- ½ cup freshly grated Parmesan cheese
- ½ tsp Kosher salt
- ½ tsp freshly ground black pepper
For the salad:
- Romaine lettuce, roughly chopped
- Shaved Parmesan curls, for garnish
- Freshly cracked pepper
Instructions
Make croutons:
- Rub each slice of French bread with the cut side of a garlic clove.
- Cut slices of bread into ½ inch cubes.
- In a heavy bottom skillet, heat olive oil over medium heat.
- Once oil is hot, add garlic clove halves and the bread cubes. Toss to coat with the olive oil.
- Stir and cook until bread is toasted and lightly golden brown.
- Disgard garlic halves, they have imparted their garlic essence.
- Transfer the toasted croutons to a plate lined with paper towels to cool.
Make dressing:
- In a mixing bowl whisk together Worcestershire sauce, minced garlic, Dijon mustard, and lemon juice.
- Once combined stir in the anchovy paste, mayonnaise, grated Parmesan cheese, salt and pepper.
- Thin with addtional Worcestershire or lemon juice if dressing seems to thick.
- Dressing will keep in the fridge for about a week in an airtight container.
Assemble salad and serve:
- Place chopped Romaine lettuce in a large bowl.
- Add a few tablespoons chilled dressing and toss to coat lettuce.
- Add croutons and toss.
- Serve immediately, garnished with additional Parmesan cheese and additonal freshly cracked black pepper if desired.