Caesar Salad with Homemade Dressing and Warm Croutons
- Prep Time 0:25
- Cook Time 0:10
- Estimated Cost $13.00
- 21 Comments
A few weeks ago, I shared a spectacular Caesar salad with my friend Rachel at Pesto Cafe in Sebastopol, CA. The server/owner promised us that we wouldn’t be able to stop licking the bowl because the dressing was so good—and she was right. As we raved about its deliciousness, she shared the secret ingredient with us—ginger. It seemed strange, but we couldn’t argue with the addictiveness of the salad dressing, so I decided to give it a try. I still recommend heading up to Sebastopol the next time you get a chance and stopping by the Pesto Cafe for their version, but until that is a possibility, try my knock-off.
- 1 clove garlic, smashed Pantry
- 3 anchovy fillets plus more for garnish $2 for a 2 oz. tin
- 1egg yolk $1.50 for 6 eggs
- 1 tsp minced ginger $1
- juice and zest of 1 lemon $0.50
- 1/4 cup plus 1 tbsp olive oil Pantry
- 1/8 cup shaved Parmesan, plus extra for garnish $4 for 10 oz.
- salt and pepper to taste Pantry
- 2 heads romaine lettuce, torn or cut into large fork-size pieces $2
- 2 thick slices good bread, such as sourdough or French bread, preferably a little stale, cut into 1" cubes $2 for a loaf
Recipe Serves 2-4
- Preheat oven to 375 degrees F.
- In a bowl, combine bread cubes and 1 tbsp olive oil. Salt lightly. Spread cubes on an ungreased baking sheet and bake for 12-15 minutes, or until crisp.
- While croutons bake, combine garlic, anchovy fillets, egg yolk, ginger and lemon juice and zest in a blender or food processor. Pulse until smooth.
- With machine running, slowly stream in 1/4 cup olive oil until dressing is very creamy and thick. Add Parmesan and pulse until dressing is slightly chunky but well-combined, about 45 seconds. Season with salt and pepper to taste.
- To assemble salad, toss together lettuce, croutons and dressing. Divide onto 2-4 plates. Garnish with Parmesan, black pepper and additional anchovy fillets if desired.