30m
6
Original recipe (1x) yields 6 servings
For Croutons
1 qty (quantity)
Day old Sourdough Bread
4 c (cup)
E.V. Olive Oil
1 tbsp (tablespoon)
Sea Salt
1 tsp (teaspoon)
Caesar Salad Dressing
1 qty (quantity)
Mayonnaise
1 c (cup)
E.V Olive Oil
10 tbsp (tablespoon)
Fresh Lemon Juice
2 tbsp (tablespoon)
Dijon Mustard
2 tsp (teaspoon)
Garlic Clove
1 pcs (one piece)
Worcestershire Sauce
1 tsp (teaspoon)
Sea Salt
1 tsp (teaspoon)
Freshly Ground Black Pepper
1 tsp (teaspoon)
Freshly grated Parmesan Cheese
125 mL (milliliter)
For the Salad
1 qty (quantity)
Chopped Romaine Lettuce
1 lb (pound)
Shaved Parmesan Cheese
125 mL (milliliter)
Freshly ground Black Pepper
1 tsp (teaspoon)
(3)
Tip: I recommend serving this Caesar salad right after you toss it together. The croutons and lettuce will start to soften once you toss them with the dressing. If you want to get ahead, prep the dressing and croutons in advance so that you can quickly assemble the salad before serving.