Ingredients with Measurements:
- 1 head of garlic
- 1/4 cup olive oil
- 1 large head of romaine lettuce, washed and chopped
- 1/2 cup croutons
- 1/4 cup grated Parmesan cheese
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup mayonnaise
Special equipment needed:
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut off the top of the garlic head to expose the cloves.
3. Drizzle the olive oil over the garlic head and wrap it in aluminum foil.
4. Place the wrapped garlic head on a baking sheet and roast it in the oven for 30-35 minutes, or until the garlic is soft and fragrant.
5. Remove the garlic from the oven and let it cool.
6. Once the garlic has cooled, squeeze the cloves out of the head and mash them with a fork.
7. In a large bowl, combine the mashed garlic, lemon juice, Dijon mustard, Worcestershire sauce, salt, black pepper, and mayonnaise. Whisk until well combined.
8. Add the chopped romaine lettuce to the bowl and toss with the dressing until the lettuce is well coated.
9. Add the croutons and grated Parmesan cheese to the bowl and toss again.
10. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 235
Fat: 20g
Carbohydrates: 10g
Protein: 5g
Sodium: 520mg
Sugar: 2g
Fiber: 2g
Substitutions for ingredients:
- Instead of romaine lettuce, you can use any other type of lettuce or mixed greens.
- Instead of croutons, you can use toasted bread cubes or nuts.
- Instead of Parmesan cheese, you can use any other type of hard cheese.
Variations:
- Add grilled chicken or shrimp to the salad for a protein boost.
- Use roasted cherry tomatoes or red peppers for added flavor.
- Add anchovy paste to the dressing for a more traditional Caesar salad flavor.
Tips and tricks:
- Make sure to wash and dry the lettuce thoroughly before using it in the salad.
- You can make the roasted garlic ahead of time and store it in the refrigerator for up to a week.
- To make homemade croutons, toss cubed bread with olive oil and seasonings, and bake in the oven until crispy.
Storage instructions:
Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This salad is best served cold and should not be reheated.
Presentation ideas:
Serve the salad in a large bowl or on individual plates. Garnish with extra Parmesan cheese and croutons.
Garnishes:
Extra Parmesan cheese and croutons.
Pairings:
This salad pairs well with grilled meats or seafood.
Suggested side dishes:
Garlic bread, roasted vegetables, or a side of pasta.
Troubleshooting advice:
- If the dressing is too thick, add a little bit of water or lemon juice to thin it out.
- If the croutons are too hard, try tossing them with a little bit of olive oil and baking them in the oven for a few minutes to soften them up.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before preparing the salad. Store leftovers in the refrigerator and discard any leftovers that have been left out at room temperature for more than 2 hours.
Food history:
The Caesar salad was invented in Tijuana, Mexico in the 1920s by an Italian-American restaurateur named Caesar Cardini.
Flavor profiles:
This salad has a creamy and tangy dressing with a garlicky flavor. The romaine lettuce provides a crisp and refreshing crunch, while the croutons and Parmesan cheese add a savory and salty element.
Serving suggestions:
Serve this salad as a main dish or as a side dish at your next dinner party or family gathering.
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