Caeser Salad
Ingredients
- romaine lettuce 2 hearts, or:
- arugula 1/2 lb or;
- kale 1/2 lb
- croutons heaping handful
- red wine vinegar 1 tbsp
- mustard 1 tsp
- egg yolk 2
- vegetable oil 1 cup
- anchovies 1/2 tin
- garlic 2-4 cloves
- parmesan 1/3 cup, or to taste, grated
- lemon 1/2, juiced
Intro
American classic that is amazing when the dressing is homemade. Can be paired with protein of choice. Subbing with arugula can give it a strong kick, so I cut the garlic in half when using it. This recipe works really will with a seared chicken breast or fillet of salmon. Let the protein cool before mixing with the dressing, or it will cook the egg inside the dressing. Do not add all the croutons right away, or they will get soggy. Recommend reserving some croutons to add to leftovers.
Directions
- Start with the dressing. Combine egg yolks, vinegar, and mustard in a bowl and whisk until consistent. Slowly drizzle in olive oil while whisking, and continue until the emulsification has the consistency of heavy cream, or mayonnaise. This is a basic mayonnaise, and is the base of the dressing.
- Finely chop or mash the garlic with the anchovies into a paste, and add it into the dressing along with the parmesan. Continue whisking until consistent, then season with salt and pepper.
- Splash about a tbsp of lemon juice (or more to taste) from the lemon, and add 1-2 tbsp of water. Whisk once more until mixture is homogeneous.
- Broadly cut the romaine lettuce, and mix with 1/4 of the croutons. Mix with half of the dressing. Reserve remaining half to mix with protein of choice. Top with protein and 1/4 of the croutons and some parmesan.