Caesar Salad

Name: Caesar Salad
Ingredients: 1 1/2 cups baguette cubes (1/2 inch); 2 teaspoons extra-virgin olive oil; 1/3 cup mayonnaise; 1 1/2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus 1/2 cup Parmigiano-Reggiano shavings (1 1/2 ounces), for tossing; 1 tablespoon fresh lemon juice; 1 tablespoon water; 1/2 teaspoon Worcestershire sauce; 1 oil-packed anchovy fillet, drained; 1 small garlic clove; Kosher salt and freshly ground pepper; 3 hearts of romaine (about 12 ounces), cut into 1/2-inch pieces

11 ingredients

7 steps

Ingredients

1 1/2 cups baguette cubes (1/2 inch)
2 teaspoons extra-virgin olive oil
1/3 cup mayonnaise
1 1/2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus 1/2 cup Parmigiano-Reggiano shavings (1 1/2 ounces), for tossing
1 tablespoon fresh lemon juice
1 tablespoon water
1/2 teaspoon Worcestershire sauce
1 oil-packed anchovy fillet, drained
1 small garlic clove
Kosher salt and freshly ground pepper
3 hearts of romaine (about 12 ounces), cut into 1/2-inch pieces

Directions

1

Preheat the oven to 350.
2

On a rimmed baking sheet, toss the baguette cubes with the olive oil until coated.
3

Toast for about 8 minutes, until crisp.
4

Let cool.
5

In a mini food processor, combine the mayonnaise, grated cheese, lemon juice, water, Worcestershire sauce, anchovy and garlic and process until smooth.
6

Season with salt and pepper.
7

In a large bowl, toss the lettuce with the croutons, dressing and cheese shavings and serve.