Ultimate Caesar Salad

in

With homemade croutons, dressing and sprinkled with parmiagno cheese, Chef Carm's caesar salad is ultimate in every way (and goes great alongside his prosciutto-stuffed chicken breast).

Ultimate Caesar Salad

Serves 4-6 people

Croutons

4 slices rustic Italian bread
3 tbsp butter
2 tbsp grated parmigiana

Salad

2 garlic cloves, crushed
¼ cup freshly grated parmigiano cheese
1/3 cup olive oil
1 lemon, juiced
3 anchovy filets
2 egg yolks
1 tsp Worcestershire sauce
1 tsp Dijon mustard
4 slices of bacon
1 head romaine lettuce leaf, chopped

For the Croutons:

Trim and discard crusts from bread. Cut bread into 1/2 inch (1 cm) cubes. Melt the butter in a pan over medium heat. In a bowl, add the diced bread, parmigiano cheese and the melted butter. Mix well and bake in a preheated oven at 400F until golden, about 5 minutes. Set aside and allow to cool.

For the Bacon

Lay the slices of bacon on a baking sheet lined with parchment paper in a preheated oven at 400F. Bake for 8-10 minutes until crisp. Drain on paper towel and coarsely chop.

For the Dressing

Finely chop anchovies and place in a large bowl. Whisk in the egg yolks. Add lemon juice, Dijon, Worcestershire and whisk until combined. Gradually whisk oil into mixture, pouring very slowly to emulsify. Mix in about half of the parm and season with salt and pepper to taste.

To Serve

Rub crushed garlic around salad bowl.(A wooden bowl is great for this). Tear or slice lettuce into pieces and gently toss with dressing. Sprinkle with parmigiano cheese, bacon and croutons. Serve with lemon wedges for those who like a tangier dressing.

 

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