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Caesar Salad

Ingredients
  

For the Dressing:

  • 4 to 6 Heads Romaine Lettuce
  • 2 Egg Yolks
  • 2 tablespoons Dijon Mustard
  • 3 large Anchovies, optional
  • 3 to 4 Garlic cloves
  • 1 tablespoon Worcestershire Sauce
  • 1 ¼ cup Eureka Lemon Olive Oil or Extra Virgin Olive Oil
  • 1 tablespoon White Balsamic Vinegar or a White Wine Vinegar
  • 2 tablespoons fresh Lemon Juice
  • ¼ teaspoon Salt
  • ¼ teaspoon Black Pepper - freshly ground
  • cup Croutons
  • ¾ cup fresh Parmigiano Reggiano Cheese – freshly grated

For the Croutons:

  • 1 loaf of Country Bread
  • 2 tablespoons Garlic Olive Oil
  • 2 tablespoons Garlic, minced
  • 2 tablespoons Parsley, chopped

Instructions
 

Serves 4 to 6 people

  • You will need approximately 1 head of romaine per person, since you should use only the inner leaves (they are more tender and crisp).  Wash the romaine and dry thoroughly with a salad spinner (or paper towels).  The leaves should be extremely dry.  

For the Dressing:

    If you DO NOT have a Food Processor:

    • On your cutting board puree the garlic and anchovies until you have a very fine paste.
      Add that paste in a glass bowl, with the mustard and the egg yolks mix well and very slowly add the olive oil to create an emulsion.  When your dressing is nice and thick like the consistency of a mayonnaise add the remaining ingredients, except the romaine, croutons and the cheese.  You may want to remove some of the dressing before you add the lettuce just in case you have too much dressing depending on how much romaine you have.  
    • Add the romaine and coat the leaves with the dressing (you may want to add ½ of it first to make sure you do not have too much dressing depending on how much romaine you have.  Add the croutons and mix well.  Add the cheese and mix well.  

    If you have a Food Processor:

    • In your processor combine egg yolks, mustard, anchovies and garlic, and blend until it is a smooth paste.  With the machine running, slowly add the oil. When the consistency is like a mayonnaise, add the lemon juice, Worcestershire sauce and vinegar, salt and pepper.  Transfer dressing to a large salad bowl. 
      You may want to add ½ of it first to make sure you do not have too much dressing depending on how much romaine you have.
    • Add the romaine and coat the leaves with the dressing. Add the croutons and mix well.  Add the cheese and mix well.  

    For the Crountons:

    • Homemade croutons may seem like a bit of work, when it seems so easy to open a package from the store, but I promise you, once you've tasted them, you will never buy another box!  The great flavor and texture of homemade croutons will surprise you.  So give it a go!  You won't be sorry.

    Preheat Oven to 375°F

    • Cut the bread into ½” cubes.  In a large glass bowl add the olive oil and the parsley mix well and add the bread and mix well again. When croutons are well‑coated, transfer to a baking sheet in a single layer and bake until golden brown.  Be sure to mix them around the pan every few minutes to get them golden and crisp on all sides.   Allow to cool on the cookie sheet before putting them in a bowl to avoid making them getting soggy.

    Notes

    For the Eureka Lemon Olive Oil:  click here
    For the White Balsamic Vinegar:  click here
    For the Garlic Olive Oil:  click here
    For the Off Set Deli Knife:  click here
    For the Woll Non-Stick Fry Pan:  click here
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