Caesar Salad
The original Caesar salad with romaine, house-made dressing, parmesan and garlic croutons. Drizzling the olive oil in slowly while the blender runs emulsifies the dressing into a thick, creamy texture instead of a thin, oily one.
Ingredients
Instructions
Toss bread cubes with olive oil and garlic powder, bake at 200C until golden and crispy.
Blend egg yolks, anchovies, garlic, mustard, lemon and Worcestershire until smooth.
Drizzle in olive oil while blending until thick creamy dressing forms.
Season generously with salt and pepper.
Toss romaine leaves with dressing until well coated.
Add most of the parmesan and croutons, toss.
Transfer to plates.
Top with remaining parmesan shavings and serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.