Caesar Salad

• 1/2

  French baguette

  1/2 French Baguette, cut in half and thinly sliced (1/4″ thick)

• 3 Tbsp

  extra virgin olive oil

  3 Tbsp extra virgin olive oil

• 1 tsp

  minced garlic

  1 tsp minced garlic, 2 small cloves

• 2 Tbsp

  grated parmesan cheese

  2 Tbsp grated parmesan cheese

• 2 small cloves

  garlic cloves

  2 small garlic cloves, minced (1 tsp)

• 2 tsp

  dijon mustard

  2 tsp dijon mustard

• 1 tsp

  Worcestershire sauce

  1 tsp Worcestershire sauce

• 2 tsp

  fresh lemon juice

  2 tsp fresh lemon juice

• 1 1/2 tsp

  red wine vinegar

  1 1/2 tsp red wine vinegar

• 1/3 cup

  extra virgin olive oil

  1/3 cup extra virgin olive oil

• 1/2 tsp

  sea salt

  1/2 tsp sea salt, or to taste

• 1/8 tsp

  black pepper

  1/8 tsp black pepper, plus more to serve

• 1 large head

  romaine lettuce

  1 large romaine lettuce, (or 2 small heads romaine)

• 1/3 cup

  parmesan cheese

  1/3 cup parmesan cheese, shredded or shaved

Steps

1. 1

   Preheat oven to 350°F.

2. 2

   Cut the baguette in half lengthwise through the top of the baguette, then slice diagonally into 1/4-inch thick pieces. Place the bread onto a baking sheet.

3. 3

   In a small bowl, combine 3 Tbsp extra virgin olive oil and 1 tsp finely minced garlic. Drizzle the garlic oil over the croutons and sprinkle with 2 Tbsp grated parmesan cheese.

4. 4

   Toss until evenly coated. Spread in a single layer over the baking sheet and bake until light golden and crisp, 10 to 12 minutes, or to desired crispness. Let cool.

5. 5

   In a small bowl, whisk together the minced garlic, dijon mustard, Worcestershire sauce, fresh lemon juice, and red wine vinegar.

6. 6

   Slowly drizzle in 1/3 cup extra virgin olive oil while whisking constantly.

7. 7

   Whisk in sea salt and black pepper, or season to taste.

8. 8

   Rinse, dry, and chop or tear the romaine into bite-sized pieces.

9. 9

   Place the romaine in a large serving bowl and sprinkle generously with shredded parmesan cheese and cooled croutons.

10. 10

    Drizzle with Caesar dressing and toss gently until the lettuce is evenly coated.

Notes

• You can use a creamy Caesar dressing if preferred.
• I recommend using a salad spinner: chop your romaine, transfer to a salad spinner to rinse, then spin dry. It’s faster and more effective than patting dry.
• The croutons recipe makes enough for 2 full salads or 8 servings, which is reflected in the per-serving nutrition label.
• Nutrition per serving: 289 kcal, 9 g carbs.