Classic Caesar Salad Classic & timeless recipes are always a great idea at the table! In this recipe you’ll learn to make an outstanding homemade Caesar dressing that you’ll never go back.
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SERVINGS
4

 
 
 

INGREDIENTS | SALAD

  • 4 slices wheat toast
    		•
  • 3 tbsp olive oil
    		•
  • 1 tsp butter
    		•
  • 4 sprigs of thyme
    		•
  • salt
    		•
  • 3 romaine lettuce hearts
    		•

    INGREDIENTS | DRESSING

  • 1 small garlic clove
    		•
  • 6 anchovy fillets in oil
    		•
  • ½ lemon
    		•
  • 2 large egg yolks
    		•
  • 3 tsp Dijon mustard
    		•
  • 2 tbsp olive oil
    		•
  • 120 ml vegetable oil
    		•
  • 3 tbsp finely grated Parmesan cheese
    		•
  • salt, pepper
    		•
  • Garnish: flakes of Parmesan cheese
    		•

    PREPARATION (30 Mins.)

    1. For the croutons, remove the crusts from the toast and cut it into small cubes. Heat olive oil and butter in a pan. Add thyme sprigs and stir fry the toast until it‘s slightly brown. Season with salt and set aside. Separate the lettuce leaves, wash, spin dry and cut into pieces.

    2. For the dressing, peel the garlic and drain the anchovies. Roughly chop the anchovy fillets and garlic. Squeeze the juice from the lemon. Combine garlic, anchovy and lemon juice with egg yolks and mustard in a mixing jar and whisk with a hand blender. Slowly pour in olive and vegetable oil. Blend until the dressing is thick and glossy, then mix in the parmesan. Season the dressing with salt and pepper.

    3. Marinate the salad leaves with the dressing, arrange them into STAUB bowls (14 cm) and garnish with croutons and parmesan flakes.

    4. TIP: Use fresh egg yolks for the dressing.

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