New Recipes Ultimate Caesar Salad - ★Cooking Recipes★

This Caesar salad packs a punch of flavour, colour and texture.
Directions for: Ultimate Caesar Salad

Ingredients

Dressing

Juice of 1 large lemon

2 anchovy fillets

1 Tbsp Dijon mustard

1 clove garlic

1 tsp Worcestershire sauce

Kosher salt and freshly ground black pepper

cup extra-virgin olive oil

Croutons

3 Tbsp extra-virgin olive oil

4 cloves garlic, crushed and peeled

4 cups cubed day-old plain focaccia

Kosher salt and freshly ground black pepper

To Assemble the Salad

3 heads romaine hearts, trimmed and torn into bite-sized pieces

cup grated Parmigiano-Reggiano cheese, plus 1 (2-oz) chunk

Directions

Dressing

1. Preheat the oven to 350F.

2. Combine the lemon juice, anchovies, mustard, garlic, Worcestershire sauce, 1/2 teaspoon salt and a generous grind of black pepper in a mini-food processor and process until smooth. With the machine running, add the olive oil in a slow, steady stream to make a smooth, slightly thick dressing.

Croutons

1. Heat the olive oil in a small skillet over low heat. Add the garlic and cook, stirring occasionally, until it is golden and begins to soften, 5 to 6 minutes. Let cool, then remove and discard garlic.

2. Put the focaccia in a large bowl and drizzle with the garlic oil. Season with 1/2 teaspoon salt and several grinds of black pepper and toss well to coat all of the cubes in oil. Spread on a baking sheet and toast, tossing halfway through, until the croutons are lightly golden and crisp, about 12 minutes. Let cool.

To Assemble the Salad

1. When ready to serve, put the romaine in a large serving bowl and sprinkle with the grated Parmigiano-Reggiano. Add the croutons, drizzle with the dressing and toss well. Season with salt and pepper, if necessary. Use a vegetable peeler to shave shards of Parmigiano-Reggiano over the salad, toss gently again, and serve immediately.

See more: Appetizer, Bake, Bread, Cheese, Fish, Salad, Side, Vegetables