Bobby Flay Caesar Salad Recipe
Do you love a great Caesar salad? The Bobby Flay Caesar Salad Recipe is a total game-changer.
Equipment
- Large Salad Bowl
- Whisk
- Small mixing bowl
- Baking sheet
- Chef Knife
- Garlic press
- Measuring spoons
- Cheese grater
Ingredients
- 2 Heads romaine lettuce
- 1/2 cup Parmesan cheese
- 2 cups Baguette cubes
- 1/2 cup Olive oil
- 1 tsp Anchovy paste
- 2 cloves Garlic
- 1 tbsp Dijon mustard
- 2 tbsp Lemon juice
- 1 Large egg yolk
- 1 tsp Black pepper
- 1 tsp Worcestershire sauce
Instructions
- Prepare the Croutons Cut your bread into small, even cubes. Toss them with olive oil and some salt. Bake them until they are golden and very crispy.
- Mix the Dressing Base Put the egg yolk into your small bowl. Add the mustard, garlic, and anchovy paste. Whisk these until they are very well combined.
- Emulsify the Oil Slowly pour in the olive oil while whisking. The mixture should become thick and creamy. Do not rush this step at all.
- Season the Dressing Stir in the lemon juice and Worcestershire sauce. Add plenty of black pepper for a nice bite. Taste it to see if it needs salt.
- Chop the Lettuce Wash the Romaine lettuce in very cold water. Dry it well so the dressing sticks better. Chop it into bite-sized pieces for easy eating.
- Toss the Salad Put the lettuce in the large salad bowl. Pour the dressing over the fresh green leaves. Toss it well until every piece is coated.
- Add the Toppings Sprinkle the toasted croutons over the top. Add a generous amount of shredded Parmesan cheese. Serve it immediately while it is still crisp.
Notes
➔ Use cold lettuce to keep the salad very crisp.
➔ Fresh lemon juice tastes better than the bottled kind.
➔ Whisk the oil slowly to keep the dressing thick.
➔ Rub the bowl with garlic for extra bold flavor.
➔ Toast the croutons until they are very dark gold.
➔ Use high-quality olive oil for the best rich taste.
➔ Dry the lettuce leaves completely before adding any oil.
➔ Grate your own cheese for a much better texture.