Homemade Caesar Salad Dressing
Ingredients
Croutons
- 4 slices rustic white bread cubed or torn
- 2 tbsp water
- 2 tbsp olive oil
- 2 cloves garlic sliced
Dressing
- 5 cloves garlic peeled
- 1 50 g can of anchovies not drained
- 4 tbsp Dijon mustard
- 1 and 1/2 cups olive oil
- 1 tbsp Worcestershire sauce
- 2 tbsp honey
- juice and zest of 1-2 lemons depending on your taste preference
Salad
- 1 head romaine lettuce washed and torn
- 1/2 cup good quality Parmesan grated or thinly sliced
Instructions
Croutons
- Preheat your oven to 375ºF. Infuse the olive oil with garlic by heating the olive oil and garlic in a small saucepan until gently sizzling, remove and let cool slightly. Sprinkle the bread cubes with water then toss with the olive oil. Scatter on a baking tray and toast in the oven until golden brown, 15 to 20 minutes. **The water will help the crouton interior stay chewy while the oil will crisp the exterior.
Dressing
- In your blender or food processor pulse the garlic, anchovies and mustard to a paste. Add the remaining dressing ingredients and process to a smooth dressing.
Salad
- Soak the romaine lettuce in cold water, transfer to a salad spinner and spin dry. Transfer to a large bowl. Dress lightly, reserving any leftover dressing in the refrigerator for your next salad, garnish with croutons and cheese, serve and share.