Caesar Salad

READY IN: 10mins




  • Spray a cooking sheet or some layered aluminum foil with cooking spray. Place cubed bread on the sheet or foil, and give the bread a light shot of the cooking spray. Sprinkle lightly with black pepper, and place in a 375°F oven. Check every few minutes, and remove when crispy.
  • Peel outer leaves off lettuce and discard. Slice remaining lettuce (as a bunch) in half-inch strips. Rinse in cold water.
  • Peel the garlic by mashing it with the heel of your hand, the flat of a knife, or a wooden spoon -- the important thing is to get the peel off the garlic, and keep everybody happy. Take half the anchovies out of the can--the rest can be stored in the refrigerator, covered in oil, for a couple days. Microwave the lemon for thirty seconds, and then slap it around a little. Cut open CAREFULLY, squeeze out juice into bowl. Pulp is okay, but pick out the seeds with a spoon.
  • Combine everything except the rinsed lettuce, the oil, and the bread (should probably still be in the oven) in the blender (if you don't have a blender, whisk everything together well).
  • Once the mix is good and pureed, SLOWLY drizzle in the olive oil as the blender continues to run, adding a few drops at a time. The mixture should lighten, and visibly get thicker--if it doesn't, slow down (if you're not using a blender, this step will be a lot of whisking). Add an additional egg white or a 1/4 cup of eggbeaters if the dressing is too thin.
  • Adjust taste with additional garlic, lemon juice, pepper, and Worcestershire sauce as desired. (Adding additional mustard will not really make the dressing taste more "caesar-y", and the dressing shouldn't need any more anchovy).
  • Pour mixture in salad bowl, and chill in refrigerator until ready to serve.
  • Add lettuce and croutons to salad bowl, toss. Garnish with Parmesan cheese and black pepper.