David's Caesar Salad [Insalata Caesar di David]
Servings: servings
David's Caesar Salad is made with lettuce, a creamy dressing made from Dijon, anchovies, garlic, lemon, egg yolk and Parmesan with croutons.Pairs well with my Italian Ciabatta [Ciabatta Italiana] and Italian Seared Chicken [Pollo scottato all'italiana].
Equipment
Ingredients
The Lettuces
- 600 g Romaine lettuce
- 250 g Boston lettuce
The Dressing
- 120 g Parmigiano Reggiano cheese grated
- 4 egg yolks
- 4 garlic cloves minced
- 6 anchovies minced
- 5 Tbsp. Dijon mustard
- 4 Tbsp. Japanese Kewpie mayonnaise or regular mayonnaise
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. lemon juice
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
The Croutons
- 200 g Ciabatta bread homemade or storebough
- 2 Tbsp. extra virgin olive oil
- 2 garlic cloves minced
- 1/4 tsp. salt
The Topping
- Parmigiano Reggiano cheese to taste
- lemon juice to taste
- freshly ground black pepper to taste
Notes
Instructions
The Croutons (Italian Ciabatta)
- Preheat your oven to 375°F (190°C). Cut the 200 g Ciabatta bread into cubes (about 1-inch size).
- In a mixing bowl, combine the cubed 200 g Ciabatta bread, 2 Tbsp. extra virgin olive oil, minced 2 garlic cloves, and 1/4 tsp. salt. Toss well to coat the bread evenly.
- Spread the bread cubes in an even layer on a baking sheet.
- Bake in the preheated oven for about 10 minutes or until the croutons are golden brown and crispy, tossing them halfway through for even browning.
The Lettuce
- While the croutons are baking, wash and dry both types of lettuce: 600 g Romaine lettuce and 250 g Boston lettuce.
- Tear them into bite-sized pieces using your hands. Place the lettuce in a large salad bowl.
The Dressing
- In a medium mixing bowl, whisk together the 4 egg yolks, 5 Tbsp. Dijon mustard, minced 4 garlic cloves, 4 Tbsp. Japanese Kewpie mayonnaise, 2 Tbsp. lemon juice and minced 6 anchovies.
- Gradually drizzle in about 3 Tbsp. extra virgin olive oil while whisking constantly until the dressing is creamy and emulsified.
- Fold in the grated 120 g Parmigiano Reggiano cheese and season with at least 1/4 tsp. salt and 1/4 tsp. freshly ground black pepper. Adjust to taste as needed.
The David's Caesar Salad
- Once the croutons are baked and cooled slightly, add them to the bowl of lettuce.
- Pour the dressing over the lettuce and croutons, and toss gently to combine everything well. Important, you should do the step only before serving, otherwise, the croutons will become soggy.
- Serve immediately, garnished with Parmigiano Reggiano cheese, lemon juice and freshly ground black pepper to taste.
The Chicken (Italian Seared Chicken)
- The original David's Caesar Salad recipe does not include a protein as the focus is the dressing. I created the Italian Seared Chicken [Pollo scottato all'italiana] as a great pair to this recipe.