Wedge Caesar Salad

Wedge Caesar Salad

  • Preparation 25 min
  • Cooking 8 min
  • Servings 4
Featured in RICARDO Magazine SUMMER 2015 (p. 50)

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Ingredients

  • Croutons

    • 4 cups (200 g) day-old bread, cut into cubes
    • 3 tbsp (42 g) butter
    • Salt and pepper
  • Dressing

    • ½ cup (35 g) finely grated Parmigiano-Reggiano cheese
    • 2 tbsp (30 ml) lemon juice
    • 1 tbsp (15 ml) Dijon mustard
    • 1 tbsp (15 ml) anchovy paste
    • 2 cloves garlic, finely chopped
    • 1 egg yolk
    • 1 cup (250 ml) canola oil
  • Garnish

    • 1 iceberg lettuce, cut into quarters
    • 8 slices bacon, cooked and cut into pieces
    • ½ cup (35 g) shaved Parmigiano-Reggiano cheese

Preparation

  • Croutons

  • Dressing

  • Assembly

Personal Note

To help you with this recipe

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