There’s a reason why you see a Caesar salad on almost every menu when you go out and that’s because they’re delicious. But there really is nothing like a homemade Caesar salad and they are so easy to make.
There’s something undeniably satisfying about a well-crafted Caesar salad, and this one takes the classic dish to a whole new level of deliciousness. One standout feature that sets this homemade Caesar salad apart is the ingenious substitution of breadcrumbs for croutons. The breadcrumbs offer a satisfying crunch without the overwhelming density of traditional croutons. With every forkful, you’re treated to a delightful contrast of crisp greens and crunchy breadcrumbs, elevating the salad-eating experience to new heights.
Moreover, the addition of lemon zest adds a subtle yet impactful twist to the flavor profile. The zesty citrus notes dance on the palate, imparting a refreshing brightness that complements the creamy dressing and savory elements of the salad. It’s a sophisticated touch that adds depth and complexity, showcasing your attention to detail and culinary finesse.
What truly makes a homemade Caesar salad shine, however, is the freedom it offers for customization. Being the master of your own kitchen, you have the power to tailor the salad to your exact preferences. Whether you prefer a milder garlic flavor or crave an extra kick of heat, you have the flexibility to adjust the ingredients accordingly.
Hope you enjoy this one.
Homemade Caesar Salad
Ingredients
- 3 anchovies
- 2 small garlic cloves
- 1 egg yolk
- 1/2 tsp dijon mustard
- 1 tbsp parmesan cheese
- 1 -1.5 tbsp of fresh lemon juice
- 1 lemon for zesting
- fresh black pepper
- salt
- 1/4 C of olive oil, plus more if needed
- 1 slice of sour dough bread
Instructions
With a knife, loosely chop up your garlic and anchovies. Alternatively, you can use a morter and pestle to grind it up. Set it in a small bowl and set aside.
In a medium bowl, add in your egg yolk, mustard, parm cheese, and lemon juice. Wisk liberally. Slowly add in your olive oil - keep whisking. Add in a few dashes of black pepper. Now add in your garlic and anchovy mixture. With an emersion blender, mix all ingredients until comboned. If too thick, you can add in water - about a tsp at a time until desired consistency. Taste and adjust for salt, pepper, garlic, lemon. Cover and place in fridge to settle.
In a food processor, pulse one slide of sour dough bread until you get fine pieces. Add 1 tbsp olive oil to a small frying pan and cook crumbs until toasted over medium heat - about 5 minutes. Add a pinch of salt. You might have to mix with a spatuchla to make sure all crumbs are getting toasted. Watch closely as they can burn quickly.
Once the bread crumbs cool, assemble your salad. Add washed romaine to a large bowl, drizzle in your dressing, top your bread crumbs, loosely zest your lemon. Enjoy!
