Ingredients
Salad
3 heads romaine, washed, dried, chopped/ torn into bite-size pieces
1–1½ cups croutons (see quick recipe below)
¾ cup shredded Parmesan (for tossing/topping) — the shredded one in your photo is perfect
Dressing (full batch — ≈1½–2 cups)
3 egg yolks OR 3 tbsp mayonnaise (see options)
2 tbsp Dijon mustard
1 tbsp anchovy paste (or 6 anchovy fillets, mashed) — optional but classic
3 garlic cloves, finely minced (or 2 large)
3 tbsp fresh lemon juice (about 1–2 lemons)
1½ tsp Worcestershire sauce
1 to 1¼ cups oil (use light olive oil or a 50/50 mix olive + neutral oil)
1 cup finely grated Parmesan (for the dressing) — use the grated one in your pic
Salt & freshly cracked black pepper to taste
Quick croutons (optional)
Cube 6–8 slices day-old bread (~3 cups).
Toss with 3 tbsp olive oil, ½ tsp salt, ¼ tsp garlic powder (or 1 crushed garlic clove).
Bake at 375°F (190°C) on a baking sheet 10–12 min, tossing halfway, until golden and crisp. Cool.
Steps (numbered)
1) Prep the lettuce
Remove wilted outer leaves, slice each head in half lengthwise and rinse.
Spin in a salad spinner or pat very dry with towels — dry = crisp salad.
Chop or tear into 1–2” pieces and keep chilled while you make everything else.
2) Make the dressing — choose one of these:
A — Traditional raw yolk (classic, smooth)
In a bowl, whisk 3 egg yolks + 2 tbsp Dijon + 1 tbsp anchovy paste + 3 minced garlic cloves + 3 tbsp lemon + 1½ tsp Worcestershire + a pinch of salt.
Whisk constantly and very slowly drizzle in 1 cup oil at first (drop by drop at the start; once it emulsifies you can stream it faster). Add up to 1¼ cup oil until you reach a creamy, pourable thickness.
Stir in 1 cup grated Parmesan. Taste — add pepper, more lemon, or a pinch more salt if needed.
B — Mayo version (no raw egg, safest)
Whisk 3 tbsp mayonnaise + 2 tbsp Dijon + 1 tbsp anchovy paste + 3 minced garlic cloves + 3 tbsp lemon + 1½ tsp Worcestershire.
Slowly whisk in ½ cup oil to loosen (add more if you want thinner).
Stir in 1 cup grated Parmesan and adjust seasoning.
C — Tempered / lightly-cooked yolks (safer cooked option)
In a heatproof bowl whisk 3 yolks + 3 tbsp lemon. Place bowl over (not touching) simmering water (double boiler). Whisk constantly until the yolks thicken and ribbon off the whisk — or reach about 160°F / 71°C if you have a thermometer.
Remove from heat and proceed like the raw yolk method: whisk in oil slowly to emulsify, then add mustard, anchovy, Worc, garlic, and Parmesan. Cool before using.
Tip: blender or immersion blender speeds this up — add yolks, mustard, anchovy, garlic, lemon, and Parmesan, then blend while slowly pouring oil into the feed tube until thick.
3) Taste & adjust
Dressing should be bright (lemon), salty (Parmesan/anchovy), and a little tangy (Dijon). Add lemon or salt as needed. If too thick, whisk in 1–2 tsp water.
4) Toss the salad
In a very large bowl add the chopped romaine, 1–1½ cups croutons, and about ½ cup shredded Parmesan.
Start by adding ¾ cup–1 cup dressing, toss gently with tongs to coat. Add more dressing little by little until the leaves have a thin, even coating — you don’t want the salad soggy.
Taste one leaf — add extra lemon, salt, or cracked pepper if it needs brightness.
5) Finish & serve
Plate, sprinkle extra shredded Parmesan, crack fresh black pepper on top, and serve with lemon wedges. Caesar pairs great with grilled chicken or shrimp (see optional below).
Optional — Quick grilled chicken (for mains)
Pound 2 large boneless breasts to even thickness, season with salt/pepper/garlic powder, sear in a hot pan with 1 tbsp oil 4–6 min per side until internal temp is 165°F. Rest 5 min, slice and lay over salad.
Storage & food safety
If dressing contains raw yolks: refrigerate and use within 24–48 hours.
If using pasteurized eggs or mayo: dressing keeps 3–4 days refrigerated.
Salad is best eaten immediately after tossing. Leftover dressed lettuce gets soggy.
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