Caesar Salad

Here you have another one of my favorite salads! It goes great with your dinner, or it’s perfect as light lunch any day of the week. Enjoy!

  • 2 Romaine Lettuce
  • 2 Egg Yolks
  • 1 Tbsp Dijon Mustard
  • 1 can (2 ounces) Anchovies in Olive Oil 
  • ½ -  ¾ Cup Extra Virgin Olive Oil
  • 1 Lemon
  • 3 Garlic Cloves
  • Salt (to Taste)
  • Black Pepper (to taste)
  • 8 oz Parmesan Cheese 

Garlic Croutons:
1 French Baguette (cut into bite-size pieces)
3 Tbsp Extra Virgin Olive Oil
3 Tbsp Melted Butter
1 Minced Garlic Cloves
Pinch of Salt
Pinch of Black Pepper

Separate the Lettuce Leaves. Cut them into pieces, Wash them, Rinse them, and Refrigerate them until you are ready to use them!

To make the dressing , in a blender add in the anchovies, the Dijon mustard the egg yolks, 3 garlic cloves, two  tablespoons of lemon juice,  half a teaspoon of salt and a teaspoon of black pepper,  also add in a quarter of a cup of shaved Parmesan cheese, and half a cup of extra virgin olive oil,  blend on high  until well blended.

Once  the dressing is ready, taste the flavor add more salt and pepper if needed, and also if you think it’s too thick feel free to add more extra virgin olive oil.  Refrigerate until you are ready to use it.

To make the Croutons:
Preheat the oven to 400ºF
In a bowl combine the minced garlic with the melted butter and the olive oil, season with a bit of salt and pepper, stir well until combined.  Brush the bread pieces with the butter and oil mixture,  brush on both sides, and bake them at 400ºF for about 8-10 minutes or until the croutons are golden brown and crisp.

To make the salad: just place some of the lettuce on your plate, then top it with the shaved Parmesan cheese, and you can add as much cheese as you like..

Then also top the lettuce with the croutons, add as much dressing as you like,
Sprinkle it with fresh ground black pepper and that’s about it.