Culinary School Caesar Salad Recipe

Name: Culinary School Caesar Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Egg Yolk; 2 teaspoons Dijon Mustard; 1 clove Garlic, Halved, Bitter Green Root Removed If Necessary; 2 whole Anchovy Fillets; 7 Tablespoons Olive Oil; 7 Tablespoons Vegetable Oil; 3 Tablespoons Lemon Juice, Fresh; 1 head Romaine Lettuce, Picked Over, Washed And Dried; 1 cup Croutons; 1/4 cups Parmiggiano Reggiano, Finely Grated

Servings: persons

1 whole Egg Yolk
2 teaspoons Dijon Mustard
1 clove Garlic, Halved, Bitter Green Root Removed If Necessary
2 whole Anchovy Fillets
7 Tablespoons Olive Oil
7 Tablespoons Vegetable Oil
3 Tablespoons Lemon Juice, Fresh
1 head Romaine Lettuce, Picked Over, Washed And Dried
1 cup Croutons
1/4 cups Parmiggiano Reggiano, Finely Grated

1
Pulse the yolk, dijon, garlic and anchovies in a food processor (the small bowl if you have one) 4 or 5 times to blend. Scrape down the sides of the bowl, then, with the processor on, slowly pour in the oils through the food chute. Scrape the sides of the bowl as required. Once all of the oil is incorporated and the anchovies/garlic are finely chopped, add lemon juice and salt and pepper to taste. Pulse to combine. Cover and refrigerate until ready to serve (up to 3 days).
2
2 ways to assemble the salad:
3
1. Using a pastry brush, brush whole leaves of romaine with dressing, sprinkle with parmesan and arrange on a large serving platter. Garnish with croutons and freshly ground pepper. Serve extra dressing on the side.
4
2. Tear the lettuce into bite-sized pieces. Toss lettuce with croutons, parmesan and salt and freshly ground pepper. Thin dressing to a pourable consistency, and toss with the salad. Serve in individual bowls/plates.

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 whole Egg Yolk, 2 teaspoons Dijon Mustard, 1 clove Garlic, Halved, Bitter Green Root Removed If Necessary, 2 whole Anchovy Fillets, and more.

Yes, Culinary School Caesar Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Culinary School Caesar Salad

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