The secret to a great caesar salad are in two major elements: the dressing and croutons (both need to be homemade). If you have those nailed down, you can make any boring caesar salad amazing.
- 5-6 cloves of garlic
- 6 anchovy (more if you feel risky)
- 1/4 olive oil
- 1/2 of a lemon (or whole if you like the acidic taste)
- 1 coddled egg
- 2 Tbsp. of parmesan cheese
- 2 tsp. worcestershire sauce
- 1/8 teaspoon of fresh ground pepper
Ingredients: Homemade Croutons
- Preheat your oven to 300F.
- 1/2 french baguette (a day old is good)
- 1 Tbsp of olive oil
- 1 Tbsp of butter or homemade butter
- salt + pepper to taste
- parmesan cheese
What you need for the dressing (pictured above)
What you need for the croutons (pictured above)
How to make the dressing:
Now coddle your egg. Coddling is simply lightly poaching your egg. All you need to do is boil water in a small pot. When the water hits the boiling point pour the egg into the water. You should always crack your egg(s) in a small bowl before your next step. This ensures that you don’t get any shell into your mixture.
When your done coddling your egg place it in the food processor with the rest of your ingredients. Then push the button to blend it all together until smooth.
You’re finish product should look like this (pictured above). Make sure to chill for 20 minutes before serving and enjoy! It’s so good!
Now how to make the croutons:
Slice or dice your baguette. I prefere them thinly sliced rather than diced. If you prefere them diced then cut them into 1 or 2 inch cubes. Make sure to cut them evenly so they cook and brown uniformly whether your slice or dice them.
Heat your olive oil and butter in an oven safe pan. When the butter is melted (shouldn’t take too long) toss the bread into the pan with salt and pepper to taste. Let it cook for 5 minutes. You should start getting a nice brown.
When the 5 minutes are over they should look like the pictures above. Pull the pan out of the oven and sprinkle grated parmesan cheese all over to your liking. Bake the croutons for another 20 minutes to ensure melted cheese and a nice crunch. You want them to be brown and crispy.
When your 2o minutes are over serve and enjoy! You won’t regret your decision to make your own croutons and dressing.