Caesar Salad- Chef Kelly Shay's

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim the Romaine lettuce of bruised or browned leaves. Wash and drain the lettuce, pat it dry, and refrigerate for 30 minutes to crisp the leaves.
  • To make the croutons, cut the bread into cubes, heat 1/2 cup olive oil in a saute pan over medium-high heat.
  • Fry the bread cube in the oil, tossing frequently, until they're crisp and golden. Drain the croutons on a paper towel until ready to use.
  • Peel the garlic bulbs, and the cloves, then put in a food processor bowl. Add the egg yolks, white wine vinegar, lemon juice, Worcestershire sauce, mustard, pepper, and salt.
  • Process until smooth. Slowly drizzle in the remaining 1/2 cup olive oil. Remove from processor. Fold in 1/2 cup Parmesan cheese.
  • Lay whole leaves out on a plate. Drizzle well with dressing. Add Parmesan cheese, if desired, and croutons.
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