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Caesar Salad - Insalata alla Cesare | Lidia Celebrates America

    Ingredients

  • 2 cups country bread cubes, about 1/2-inch pieces
  • 4 tablespoons red wine vinegar
  • 2 large hard cooked eggs, yolks only
  • 3 garlic cloves
  • 4 anchovy fillets
  • 1 tablespoon Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 3 heads (1 package) romaine hearts, cut in 1-inch pieces crosswise
  • 1/2 cup grated Grana Padano or Parmigiano-Reggiano

Directions

  • Preheat oven to 350 degrees F. Scatter bread cubes on a baking sheet and toast until crisp throughout, about 8 to 10 minutes. Set aside to cool.
  • In a mini food processor, combine vinegar, egg yolks, garlic, anchovies and mustard. Process until smooth, scraping down the sides of the work bowl as needed. With the processor running, pour the oil through the feed tube to make a smooth dressing, Season with the salt and pepper.
  • Put the romaine and croutons in a large serving bowl. Drizzle with the dressing and toss well. Sprinkle with the grated cheese and toss again. Serve immediately.

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    Patria Henriques

    Update: 2024-07-16

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