Caesar Salad

Name: Caesar Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 to 5
Ingredients: 6 slices country bread, crusts removed, cubed; 1/4 cup (55 g) butter; 10 slices bacon, thinly sliced; 1 large romaine lettuce, torn; 1 egg yolk; 1 tbsp (15 ml) lemon juice; 1 garlic clove, finely chopped; 3/4 cup (180 ml) vegetable oil; 2 tbsp capers, chopped; 1 tsp (5 ml) anchovy paste or 2 anchovy fillets, puréed; 3/4 cup (55 g) Parmesan cheese, freshly grated

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Preparation 25 min
Cooking 15 min
Makes 4 to 5

Featured in the book Ma cuisine week-end Book (French Version)

Nut-free

Ingredients

- 6 slices country bread, crusts removed, cubed
- 1/4 cup (55 g) butter
- 10 slices bacon,  thinly sliced
- 1 large romaine lettuce, torn
Dressing
- 1 egg yolk  
- 1 tbsp (15 ml) lemon juice
- 1 garlic clove, finely chopped
- 3/4 cup (180 ml) vegetable oil
- 2 tbsp capers, chopped
- 1 tsp (5 ml) anchovy paste or 2 anchovy fillets, puréed
- 3/4 cup (55 g) Parmesan cheese, freshly grated

Preparation

- In a large skillet over medium-high heat, brown the bread in the butter for 10 minutes. Set aside on a plate.
- In the same skillet, brown the bacon until crisp. Drain on paper towels. Set aside.
Dressing
- In a bowl, whisk the egg yolk with the lemon juice and garlic. Add a third of the oil, a drop at a time, whisking constantly. Once it starts to thicken into a mayonnaise, drizzle the remaining oil in a thin stream, whisking constantly. Add the capers, anchovy paste and a quarter of the cheese.
- In a salad bowl, combine the lettuce, dressing, croutons and bacon. Sprinkle with the remaining cheese and season with pepper. Serve immediately.

Personal Note

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Caesar Salad

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Ingredients

Dressing

Preparation

Dressing

Personal Note

To help you with this recipe

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