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Caesar Salad

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caesar salad with homemade croutons
Parker Feierbach

When you're craving something fresh.

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Yields: 2 - 4 servings
Prep Time: 0 hours 20 mins
Total Time: 0 hours 20 mins
For croutons
2 c.

diced or torn bread

2 tbsp.

olive oil

Kosher salt

For dressing

oil-packed anchovy fillets, drained and minced (optional)


cloves garlic, minced


large egg yolks

Juice of 1/2 lemon

1/2 c.

olive oil

For salad

large heads romaine lettuce, torn into large pieces

1/4 c.

shaved Parmesan

Freshly cracked black pepper

  1. Preheat oven to 375°. Toss bread with oil and spread in a single layer on a large baking sheet. Bake until golden and crisp, 10 to 12 minutes.
  2. Make dressing: In a medium bowl, whisk together anchovies, garlic, egg yolks, and lemon juice. Slowly begin adding the olive oil, whisking constantly, until all olive oil is incorporated. 
  3. Assemble salad: In a large bowl, toss lettuce with dressing until coated. Add croutons and shaved parmesan and toss until just combined. Season with black pepper and serve.

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