Have you ever made homemade Caesar salad dressing or croutons? If you have compare the ingredients and see what you like better. Let me know if you’ll change anything. I’ll start with the croutons. It’ll take about 40 minutes total and serves 4.
1/4 cup unsalted butter, melted
1/2 teaspoon minced garlic
1/2 teaspoon whole grain mustard
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
Sea salt, to taste
4 thick slices (1/3rd of a loaf) French bread, cut into 1/2” cubes
2 tablespoons Parmigiano-Reggiano cheese, grated
Preheat oven to 350F.
On a baking sheet add the butter, garlic, mustard, rosemary, thyme and sea salt, mix together. Add the bread cubes and toss to coat well. Add the cheese and toss again. If dry add some olive oil. Bake until golden, about 10 minutes.
2 small garlic cloves, smashed
1 teaspoon anchovy paste
1 large egg yolk
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 1/2 teaspoons fresh lemon juice (1/2 lemon)
1 1/2 teaspoons red wine vinegar
3 tablespoons extra-virgin olive oil
Salt and pepper, to taste
1/2 cup Parmigiano-Reggiano cheese, grated + some for garnish
1 large head romaine lettuce, torn into bite size pieces.
Smash the garlic and anchovy paste together until smooth in a bowl, then add the yolk, mustard, Worcestershire sauce, lemon juice and red wine vinegar. Whisk together and add the oil slowly while whisking until oil is completely incorporated. Salt and pepper, to taste. Pour in the cheese and mix together with a wooden spoon. If too thick add more oil. If you want it thinner add a little water. We had to. Taste test and adjust seasonings, if necessary.
Add the lettuce to a serving bowl, add the shredded Parmesan and the croutons. Pour enough dressing to lightly coat the lettuce. Serve. Yum Yum!