Caesar Salad with Herb-Seasoned Croutons
8 servings
20 minutes
Caesar salad is a legend of Italian cuisine, born in the early 20th century. Its creator is considered to be Caesar Cardini, who managed to invent an exquisite dish amid food shortages. The classic recipe combines the tenderness of romaine lettuce, crispy croutons with garlic and rosemary aroma, the piquancy of anchovies, and the richness of parmesan. A sauce made from lemon juice, mustard, and olive oil adds a special depth of flavor. It is ideal as a light dinner or an exquisite treat for guests. The dish is served chilled and sprinkled with freshly ground black pepper to reveal all its gastronomic nuances.
1
Prepare the sauce. In a blender, mix half of the parmesan, anchovies, lemon juice, 3 heads of garlic, and mustard. While the ingredients are blending, slowly pour in 9 tablespoons of olive oil, adding salt and pepper to taste.
- Grated Parmesan cheese: 90 g
- Anchovies: 8 pieces
- Lemon juice: 3 tablespoons
- Garlic: 3.5 heads
- Dijon mustard: 2 tablespoons
- Olive oil: 12 tablespoons
- Sea salt: to taste
- Ground black pepper: to taste
2
Preheat the oven to 160 degrees. Cut the crusts off the bread and dice it into small cubes.
- White bread: 3 pieces
3
Heat 3 tablespoons of olive oil over medium heat in a small saucepan. Add chopped garlic, cumin, rosemary, and sauté for 1 minute. Remove the saucepan from heat and add the bread, mixing well. Spread the bread on a baking sheet, season with salt and pepper. Bake in the oven, stirring occasionally, for 15 minutes until the croutons are golden.
- Olive oil: 12 tablespoons
- Garlic: 3.5 heads
- Ground cumin: 2 teaspoons
- Rosemary: 1 teaspoon
- White bread: 3 pieces
- Sea salt: to taste
- Ground black pepper: to taste
4
Tear the lettuce leaves into a bowl, add the dressing, remaining parmesan, and croutons, and mix.
- Romaine lettuce: 1 bunch
- Grated Parmesan cheese: 90 g
- White bread: 3 pieces
5
Serve on the table sprinkled with ground black pepper.
- Ground black pepper: to taste