Basics’ Classic Caesar Salad

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Recipes

Basics' Classic Caesar Salad
Serving Size:6|Prep Time:15minutes|Cook Time:9minutes
Basics' Classic Caesar Salad

Ingredients

For the croustades
  • 1 bolillo, mini-baguette, epi, ficelle or French-style loaf, frozen for 1 hour
  • 1/2 tablespoon extra virgin olive oil
For the dressing
  • 4 Gwendolyn's™ organic egg yolks
  • 4 cloves garlic, peeled
  • 4-6 anchovies packed in oil
  • 1 1/2 teaspoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon sherry vinegar (or favorite light vinegar)
  • 1/8 teaspoon black pepper, freshly ground
  • Dash Tabasco sauce
  • 3/4 cup extra virgin olive oil
For the salad
  • 1 head Romaine lettuce, core removed, rinsed and spun or dried with paper towels
  • 1/3 cup Parmesan cheese, grated or shredded
  • 1 lemon, cut into 6 wedges

Directions

Print Recipe
To prepare the croustades
  1. Preheat oven to 300°F
  2. With a serrated knife, slice 24, 1/8-inch thick slices of bread.
  3. Arrange slices on a parchment-lined sheet pan and drizzle with ½ tablespoon oil.
  4. Bake in the oven about 5 minutes, remove the pan and flip the slices. Put back into the oven for 3 – 4 minutes or until golden brown. Remove from oven and set aside.
To prepare the dressing
  1. Place the egg yolks in a blender with the garlic, anchovies, mustard, lemon juice, vinegar, pepper and Tabasco sauce.
  2. Puree on high until all the ingredients are fully incorporated.
  3. On medium-high speed, slowly add the oil in a steady stream into the yolk mixture.
  4. Blend until all the oil is incorporated and the dressing is thick and creamy. Makes 1 ½ cups total, use ½ cup for the salad and refrigerate the remaining dressing, it will hold for up to one week.
To assemble the salad
  1. Tear the Romaine leaves into bite-size pieces and place in a bowl.
  2. Top the salad with the toasted bread and parmesan. Serve immediately with the lemon wedges.
Cooking tip
  1. In winter serve with crisp radishes, broccoli or shaved cabbage. In springtime add sweet snap peas and, when in season, tomatoes of all shapes and sizes.

Chef's Narrative

This ageless salad continues to satisfy with robust flavors that work equally well as a main course or an accompaniment to virtually any meal. Croustades, thin slices of toasted bread, provide a delicious crunch.

Recipe Substitutions

Replace anchovies with ½ teaspoon Worcestershire sauce
Nutrition Facts:
Total Calories Per Serving: 200, Total Fat: 14g, Saturated: 2.5g, Trans Fat: 0g, Sodium: 270mg, Potassium: 286mg, Carbohydrate: 13g, Dietary Fiber: 3g, Protein: 6g
Allergens:
Eggs, Milk, Wheat, Fish

Directions

Print Recipe
To prepare the croustades
  1. Preheat oven to 300°F
  2. With a serrated knife, slice 24, 1/8-inch thick slices of bread.
  3. Arrange slices on a parchment-lined sheet pan and drizzle with ½ tablespoon oil.
  4. Bake in the oven about 5 minutes, remove the pan and flip the slices. Put back into the oven for 3 – 4 minutes or until golden brown. Remove from oven and set aside.
To prepare the dressing
  1. Place the egg yolks in a blender with the garlic, anchovies, mustard, lemon juice, vinegar, pepper and Tabasco sauce.
  2. Puree on high until all the ingredients are fully incorporated.
  3. On medium-high speed, slowly add the oil in a steady stream into the yolk mixture.
  4. Blend until all the oil is incorporated and the dressing is thick and creamy. Makes 1 ½ cups total, use ½ cup for the salad and refrigerate the remaining dressing, it will hold for up to one week.
To assemble the salad
  1. Tear the Romaine leaves into bite-size pieces and place in a bowl.
  2. Top the salad with the toasted bread and parmesan. Serve immediately with the lemon wedges.
Cooking tip
  1. In winter serve with crisp radishes, broccoli or shaved cabbage. In springtime add sweet snap peas and, when in season, tomatoes of all shapes and sizes.

Chef's Narrative

This ageless salad continues to satisfy with robust flavors that work equally well as a main course or an accompaniment to virtually any meal. Croustades, thin slices of toasted bread, provide a delicious crunch.

Recipe Substitutions

Replace anchovies with ½ teaspoon Worcestershire sauce
Nutrition Facts:
Total Calories Per Serving: 200, Total Fat: 14g, Saturated: 2.5g, Trans Fat: 0g, Sodium: 270mg, Potassium: 286mg, Carbohydrate: 13g, Dietary Fiber: 3g, Protein: 6g
Allergens:
Eggs, Milk, Wheat, Fish

Ingredients

For the croustades
  • 1 bolillo, mini-baguette, epi, ficelle or French-style loaf, frozen for 1 hour
  • 1/2 tablespoon extra virgin olive oil
For the dressing
  • 4 Gwendolyn's™ organic egg yolks
  • 4 cloves garlic, peeled
  • 4-6 anchovies packed in oil
  • 1 1/2 teaspoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon sherry vinegar (or favorite light vinegar)
  • 1/8 teaspoon black pepper, freshly ground
  • Dash Tabasco sauce
  • 3/4 cup extra virgin olive oil
For the salad
  • 1 head Romaine lettuce, core removed, rinsed and spun or dried with paper towels
  • 1/3 cup Parmesan cheese, grated or shredded
  • 1 lemon, cut into 6 wedges
 

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