Name: Caesar Salad (The Best)
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 serving(s)
Ingredients: 2 cups (100 g) day-old white bread, crusts removed, diced; 1/4 cup (55 g) butter; 2 tbsp capers, drained and patted dry; 1 tbsp (15 ml) olive oil; 2 egg yolks; 2 tbsp (30 ml) lemon juice; 1 tsp anchovy fillets, chopped; 1 pinch garlic, finely chopped; ¼ cup (60 ml) vegetable oil; ¼ cup (60 ml) olive oil; 8 cups (360 g) romaine lettuce hearts, torn; 1/3 cup (25 g) fresh Parmesan cheese, grated; ¼ cup (30 g) fresh Parmesan cheese shavings; 8 slices cooked bacon, chopped

Preparation

Croutons
- With the rack in the middle position, preheat the oven to 325°F (165°C).
- In an ovenproof skillet over medium heat, brown the bread in the butter. Season with salt. Transfer to the oven and bake for 6 minutes or until the croutons are crispy.
Capers
- Meanwhile, in a small skillet over medium-high heat, fry the capers in the oil for 5 minutes or until they split open and are crispy. Drain on a plate lined with paper towels. On a work surface, finely chop half of the capers and set the remaining half aside.
Dressing
- In a bowl, whisk the egg yolks with the lemon juice, anchovies, garlic and chopped capers. Slowly drizzle in the oil, whisking constantly, until the mixture reaches a mayonnaise-like consistency. Season with salt and pepper.
Salad
- In a large bowl, combine the lettuce, grated cheese, three-quarters of the cheese shavings, three-quarters of the bacon and three-quarters of the croutons. Add the dressing and mix well. Divide the salad among four plates. Sprinkle with the remaining cheese shavings, bacon, croutons and the fried capers.

Caesar Salad (The Best)

Categories

Ingredients

Croutons

Capers

Dressing

Salad

Preparation

Croutons

Capers

Dressing

Salad

Personal Note

To help you with this recipe

RICARDO Silicone Whisk