Name: Caesar Salad (The Best)
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 serving(s)
Ingredients: 2 cups (100 g) day-old white bread, crusts removed, diced; 2 tbsp butter; 2 tbsp (30 ml) capers, drained and patted dry; 1 tbsp (15 ml) olive oil; 2 egg yolks; 2 tbsp (30 ml) lemon juice; 1 tsp (5 ml) anchovy fillets, chopped; 1 pinch of garlic, finely chopped; ¼ cup (60 ml) vegetable oil; ¼ cup (60 ml) olive oil; 8 cups (360 g) romaine hearts, torn; 1/3 cup (25 g) Parmesan cheese, freshly grated; ¼ cup (30 g) Parmesan cheese shavings; 8 slices cooked bacon, chopped

Preparation

Croutons
- With the rack in the middle position, preheat the oven to 325°F (165°C).
- In an ovenproof skillet over medium heat, brown the bread in the butter. Season with salt. Continue cooking for 6 minutes or until the croutons are crispy.
Capers
- In a small skillet over medium-high heat, fry the capers in the oil for 1 minute or until they begin to open. Drain on a plate lined with paper towel. Finely chop half the capers and set the remaining half aside.
Dressing
- In a bowl, whisk the egg yolks with the lemon juice, anchovies, garlic and chopped capers. Slowly drizzle in the oil, whisking constantly, until the mixture reaches a mayonnaise-like consistency. Season with salt and pepper.
Salad
- In a large bowl, combine the lettuce, grated cheese, three-quarters of the cheese shavings, three-quarters of the bacon and three-quarters of the croutons. Add the dressing and mix well. Divide the salad among 4 plates. Sprinkle with the remaining cheese shavings, bacon, croutons and fried capers.

Caesar Salad (The Best)

Categories

Ingredients

Croutons

Capers

Dressing

Salad

Preparation

Croutons

Capers

Dressing

Salad

Personal Note

To help you with this recipe

RICARDO Silicone Whisk