This Caesar salad combines romaine, Parmesan, parsley, croutons, and a homemade garlic-lemon dressing. Use a pasteurized egg yolk because the dressing is served without further cooking.
Salad Ingredients
- 1 large head romaine lettuce, washed and torn into bite-size pieces
- ½ cup homemade Caesar dressing
- ½ cup croutons
- ½ cup shaved Parmesan
- ¼ cup chopped fresh parsley
Dressing Ingredients
- 2 garlic cloves, minced
- 2 anchovy fillets, finely minced, optional
- 1 pasteurized egg yolk
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ cup olive oil
- Salt and pepper, to taste
Instructions
- Blend the garlic, optional anchovies, pasteurized egg yolk, lemon juice, and Dijon until smooth.
- With the machine running, pour in the olive oil slowly until emulsified and thick. Season with salt and pepper.
- Toss the romaine with ½ cup dressing.
- Add the croutons and Parmesan and toss again.
- Garnish with parsley and serve immediately.
Optional Homemade Croutons
Cut ½ loaf Italian bread into 1-inch cubes. Toss with ¼ cup olive oil, salt, and pepper. Bake at 350°F (180°C) for 10–12 minutes, until crisp.
Keep the dressing refrigerated and return leftovers to the refrigerator promptly.
