How to Make Caesar Salad From Scratch

Von Chef Jean-Pierre · 30 Min.

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Zubereitung

1. Wash the romaine, use only the inner leaves and dry them very well in a salad spinner or with paper towels.
2. Without a food processor: pound the garlic and anchovies on a board to a very fine paste, put it in a glass bowl with the mustard and egg yolks, mix, then add the olive oil very slowly until the dressing is thick like mayonnaise. Add the lemon juice, Worcestershire, vinegar, salt and pepper.
3. With a food processor: blend the egg yolks, mustard, anchovies and garlic to a smooth paste. With the machine running, slowly add the oil until mayonnaise-like, then add the lemon juice, Worcestershire, vinegar, salt and pepper. Transfer to a large salad bowl.
4. Hold back about half the dressing, add the romaine and coat the leaves, adding more dressing only if needed. Add the croutons and mix, then add the cheese and mix.
5. Croutons: preheat the oven to 375°F. Cut the bread into ½-inch cubes. Mix the cubes with the garlic olive oil and parsley in a large glass bowl until well coated.
6. Spread the coated bread in a single layer on a baking sheet and bake until golden brown, stirring every few minutes so they crisp on all sides.
7. Let the croutons cool on the baking sheet before putting them in a bowl so they stay crisp.

Zusammengefasst aus dem Video von Chef Jean-Pierre. Schau es dir für die Details an.

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