Ingredients with Measurements:
- 1 head of romaine lettuce, chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup croutons
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, minced
- 2 anchovy fillets, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon freshly squeezed lemon juice
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, combine the minced garlic, minced anchovy fillets, Dijon mustard, Worcestershire sauce, and freshly squeezed lemon juice.
2. Slowly whisk in the extra-virgin olive oil until the dressing is emulsified.
3. Add the chopped romaine lettuce to the mixing bowl and toss with the dressing until evenly coated.
4. Add the grated Parmesan cheese and croutons to the mixing bowl and toss again until evenly distributed.
5. Season with salt and pepper to taste.
6. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: N/A
Temperature:
- N/A
Serving size:
- 2-4 servings
Nutritional information:
- Calories: 200
- Fat: 18g
- Carbohydrates: 6g
- Protein: 5g
Substitutions for ingredients:
- Romaine lettuce can be substituted with any other type of lettuce.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Croutons can be substituted with toasted bread cubes.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Substitute the anchovy fillets with capers for a vegetarian option.
- Add chopped bacon for a smoky flavor.
Tips and tricks:
- To make the dressing ahead of time, combine all the ingredients except for the olive oil and refrigerate. When ready to serve, slowly whisk in the olive oil until emulsified.
- To make homemade croutons, toss cubed bread with olive oil, salt, and pepper, and bake in the oven at 375°F for 10-15 minutes until golden brown.
Storage instructions:
- Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the salad in a large wooden bowl for a rustic look.
- Garnish with additional Parmesan cheese and freshly cracked black pepper.
Garnishes:
- Additional Parmesan cheese
- Freshly cracked black pepper
Pairings:
- This salad pairs well with grilled chicken or shrimp.
- Serve with a glass of crisp white wine.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the dressing is too thick, whisk in a little bit of water to thin it out.
- If the salad is too dry, add more dressing.
Food safety advice:
- Wash the lettuce thoroughly before using.
- Store leftover salad in the refrigerator and discard after 2 days.
Food history:
- The Caesar salad was invented in Tijuana, Mexico in the 1920s by an Italian immigrant named Caesar Cardini.
Flavor profiles:
- Savory, salty, tangy
Serving suggestions:
- Serve as a side dish or a light lunch.
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