Caesar Salad

nibbleboard.com/recipes/cesar-salad

Prep:20 min

Cook:12 min

Total:32 min

Servings:4

Ingredients

Croutons

1/2 French baguette
3 tbsp extra virgin olive oil
2 small garlic cloves
2 tbsp finely grated parmesan

Dressing

2 small garlic cloves
2 tsp Dijon mustard
1 tsp Worcestershire sauce
2 tsp fresh lemon juice
1 1/2 tsp red wine vinegar
1/3 cup extra virgin olive oil
1/2 tsp sea salt, or to taste
1/8 tsp black pepper, plus more to serve

Salad

1 large head romaine lettuce (or 2 small heads)
1/3 cup shaved or shredded parmesan

Instructions

Preheat oven to 350°F (175°C). Cut the baguette in half lengthwise, then slice diagonally into 1/4-inch thick pieces. Spread on a baking sheet in a single layer.
Stir together 3 tbsp olive oil and 1 tsp minced garlic in a small bowl. Drizzle the garlic oil over the bread slices and sprinkle with 2 tbsp grated parmesan.
Toss until evenly coated and spread back into a single layer. Bake until light golden and crisp, about 10-12 minutes.
Whisk together minced garlic, Dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar in a small bowl until combined.
Slowly drizzle in 1/3 cup olive oil while whisking constantly until the dressing is emulsified and slightly thickened.
Season the dressing with salt and black pepper. Taste and adjust — it should be tangy, garlicky, and well-balanced.
Rinse and thoroughly dry the romaine, then chop or tear into bite-sized pieces. Place in a large serving bowl.
Drizzle dressing over the lettuce and toss until every leaf is lightly coated. Top with shaved parmesan and cooled croutons. Finish with a generous crack of black pepper.

Nutrition per Serving

360Calories

7gProtein

4gCarbs

36gFat

Chef Tips

Dry your lettuce completely — a salad spinner works best. Wet leaves dilute the dressing and make everything soggy.
Make the dressing 30 minutes ahead so the garlic flavor mellows and the flavors meld together.
For anchovy lovers, whisk 2 mashed anchovy fillets into the dressing at step 4 for a more traditional Caesar flavor.
Use a vegetable peeler to shave large parmesan curls — they look beautiful and add satisfying bites of cheese.
Store leftover dressing in a sealed jar in the fridge for up to 5 days. Whisk or shake before using.

Storage

Dressed salad doesn't store well — the lettuce wilts quickly. Keep components separate and assemble as needed. Undressed chopped romaine keeps in the fridge for 2-3 days wrapped in damp paper towels.