Name: Erickson Caesar Salad
Yield: 4 servings
Ingredients: For the Croutons:; 1/2 French baguette, thinly sliced about 1/4 inch thick; 3 tbsp extra virgin olive oil; 1 tsp minced garlic (about 2 small cloves); 2 tbsp finely grated Parmesan cheese; For the Caesar Dressing:; 2 small garlic cloves, minced (about 1 tsp); 2 tsp Dijon mustard; 1 tsp Worcestershire sauce; 2 tsp fresh lemon juice; 1 1/2 tsp red wine vinegar; 1/3 cup extra virgin olive oil; 1/2 tsp sea salt, or to taste; 1/8 tsp freshly ground black pepper, plus more to taste; For the Salad:; 1 large head romaine lettuce, or 2 small heads; 1/3 cup Parmesan cheese, shredded or shaved

Directions

1. Preheat the oven to 350°F.
2. Make the croutons. Arrange the baguette slices on a baking sheet. In a small bowl, combine the olive oil and minced garlic, then drizzle it over the bread. Sprinkle with the grated Parmesan and toss until evenly coated.
3. Spread the bread in a single layer and bake for 10–12 minutes, or until lightly golden and crisp. Let the croutons cool.
4. Make the dressing. In a small bowl, whisk together the garlic, Dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar.
5. While whisking constantly, slowly drizzle in the olive oil until the dressing is smooth and combined. Season with the sea salt and black pepper.
6. Prepare the romaine. Rinse it in cold water, dry it thoroughly, then chop or tear it into bite-size pieces. We like the lettuce as dry and crisp as possible before adding the dressing.
7. Add the romaine to a large serving bowl. Top with the cooled croutons and Parmesan cheese.
8. Just before serving, drizzle with the Caesar dressing and toss gently until the lettuce and croutons are lightly and evenly coated.
9. Serve right away while the romaine and croutons are still crisp.

Erickson Caesar Salad

Ingredients

Directions

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