americanClassic Caesar Salad with Sourdough Croutons
Crispy cold romaine hearts tossed with an emulsion of garlic, lemon, egg yolk, anchovy paste, shaved parmesan and toasted sourdough croutons.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Oven and tray, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Croutons
11 minutesOven heatCut the bread into 2 cm cubes, toss with the oil and salt, and bake at 190°C for 10 to 12 minutes, stirring halfway.
Success cueThe cubes are golden and dry.
- 02
Sauce
3 minutesMash the garlic and anchovies with a pinch of salt into a smooth paste.
Success cueThe paste is smooth with no pieces of anchovy.
- 03
Sauce
3 minutesWhisk in the pasteurized egg and the lemon juice, then add the olive oil in a thin stream while whisking.
Success cueThe dressing is thick and creamy.
- 04
Sauce
1 minuteStir in half of the grated Parmesan and some black pepper.
Success cueThe cheese is mixed in evenly.
- 05
Serve
3 minutesToss the cold romaine with the dressing, then add the croutons and the rest of the Parmesan in shavings. Serve right away.
Success cueEvery leaf is lightly coated with dressing.
Cooking tips
Anchovies provide savoury glutamates without tasting fishy. Never omit them.
- • Spin romaine completely dry so dressing adheres cleanly
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 345
- Protein
- 12.7g
- Carbs
- 23.4g
- Fat
- 22.5g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Milk, Egg, Wheat / gluten, Fish
Compound ingredients vary by product; check labels and possible cross-contact.
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