Caesar Salad with Garlic Croutons

fresh romaine, shredded Parmigiano-Reggiano

STARS

A classic Caesar: fresh and crunchy hearts of romaine lettuce sprinkled with shredded, salty Parmigiano-Reggiano cheese. Add crispy garlic croutons and a garlic-anchovy dressing for crunch and umami flavor.

Difficulty Level

Total Time: 25 minutes

Active Time: 10 minutes

Ingredients

Caesar Dressing

1 head garlic, peeled
1 lemon, juiced
4 anchovy fillets in oil
1 teaspoon Dijon mustard
2 teaspoons red wine vinegar
⅔ cup mayonnaise
1 teaspoon Worcestershire sauce
1/4 cup shredded parmesan cheese
¼ cup olive oil, plus more to achieve desired consistency
⅛ teaspoon pepper
Salt, to taste

Garlic Croutons

1 baguette, diced into ½-inch cubes
3 tablespoons olive oil
2 garlic cloves, minced

Salad

3 romaine hearts, chopped
1/2 cup shaved Parmigiano-Reggiano

Directions

Preheat the oven to 350°F.

Coat the peeled garlic cloves in oil, wrap in foil and roast for about 20-30 minutes, until caramelized.

Toss the bread cubes with the olive oil, minced garlic, salt and pepper on a baking sheet. Toast until crispy, 8-10 minutes. Cool.

Add the roasted garlic, lemon juice, anchovies, mustard, vinegar, mayo, Worcestershire sauce, and parmesan to a blender, food processor, or immersion blender. Blend until smooth. As the mixture is blending, slowly add the oil to emulsify. Season to taste.

Toss the romaine with the dressing and croutons in a large bowl. Garnish with Parmigiano-Reggiano.