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