Caesar Salad

45 mins
Serves 1
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Directions

  1. 1Cut the romaine lettuce lengthwise and then in half.
  2. 2Soak the cut romaine lettuce in a mixture of white vinegar and ice cubes for at least half an hour.
  3. 3Mince garlic and sprinkle some salt over it.
  4. 4Use the side of your knife to turn the garlic into a paste.
  5. 5Add anchovies to the garlic paste and continue to make a fine paste.
  6. 6Scrape the garlic and anchovy paste into a jar or container.
  7. 7Add lemon juice to the paste.
  8. 8Add a lot of black pepper.
  9. 9Add mayonnaise (Kewpie Mayo or Hellmann's) to the mixture.
  10. 10Add a glug of olive oil.
  11. 11Close the lid of the container and shake the dressing well.
  12. 12Taste your dressing and adjust seasonings accordingly.
  13. 13Add panko breadcrumbs to a pan with a little bit of olive oil.
  14. 14Toast the breadcrumbs, continuously moving them around until golden brown.
  15. 15Drain and dry the romaine lettuce.
  16. 16Pour the prepared dressing over the romaine lettuce in a large bowl.
  17. 17Toss the lettuce with the dressing to coat evenly.
  18. 18Serve the salad on a plate.
  19. 19Sprinkle with the toasted breadcrumbs.
  20. 20Generously grate Parmigiano Reggiano cheese over the salad.

Ingredients

  • 2 heads Romaine lettuce
  • White vinegar
  • Ice cubes
  • 3 cloves Garlic
  • Salt
  • 2 fillets Anchovies
  • 1.5 Lemon
  • Black pepper
  • Kewpie Mayo or Hellmann's Mayonnaise
  • Olive oil
  • Panko breadcrumbs
  • Parmigiano Reggiano cheese

Equipment

KnifeCutting boardSalad spinnerLarge bowlSmall bowl or jar with lidFrying panWooden spoonGrater

Tips

  • Cut romaine lengthwise and then in half to avoid massive leaves.
  • Soak romaine in a mixture of white vinegar and ice cubes for at least half an hour to make it crispy.
  • Sprinkle salt over garlic while mincing to make it less raw and easier to turn into a paste.
  • Add anchovies to the dressing for authentic Caesar flavor.
  • Use Kewpie Mayo or Hellmann's Mayonnaise for the dressing.
  • Add more black pepper than you think you need.
  • Use panko bread crumbs for croutons and toast them in a little bit of olive oil, constantly moving them around to prevent burning.
  • Add a lot of Parmigiano Reggiano cheese; there's no such thing as too much Parmesan.