Caesar Salad (The Best)
No matter how many times you eat it, Caesar salad rarely tastes the same from one meal to the next. This is because the main challenge with this salad lies in perfecting the proportions of the ingredients. We’re proud to say we’ve risen to the challenge and have succeeded in harmonizing all the rich and […]
Ingredients
- 2 cups (100 g) day-old white bread, crusts removed, diced
- 1/4 cup (55 g) butter
- 2 tbsp capers, drained and patted dry
- 1 tbsp (15 ml) olive oil
- 2 egg yolks
- 2 tbsp (30 ml) lemon juice
- 1 tsp anchovy fillets, chopped
- 1 pinch garlic, finely chopped
- ¼ cup (60 ml) vegetable oil
- ¼ cup (60 ml) olive oil
- 8 cups (360 g) romaine lettuce hearts, torn
- 1/3 cup (25 g) fresh Parmesan cheese, grated
- ¼ cup (30 g) fresh Parmesan cheese shavings
- 8 slices cooked bacon, chopped
Instructions
- With the rack in the middle position, preheat the oven to 325°F (165°C).
- In an ovenproof skillet over medium heat, brown the bread in the butter. Season with salt. Transfer to the oven and bake for 6 minutes or until the croutons are crispy.
No matter how many times you eat it, Caesar salad rarely tastes the same from one meal to the next. This is because the main challenge with this salad lies in perfecting the proportions of the ingredients. We’re proud to say we’ve risen to the challenge and have succeeded in harmonizing all the rich and complex flavours that make up this classic salad.