Caesar Salad
Caesar salad tears romaine lettuce into bite-sized pieces and dresses them in a sauce built from mayonnaise, lemon juice, garlic, and anchovy. The anchovy dissolves into the dressing not as a fishy presence but as a deep umami backbone that makes the salad compelling, while garlic and lemon keep the rich dressing from feeling heavy. Croutons are made by cubing bread and toasting it in olive oil until the outside crisps but the interior stays slightly chewy - firm enough to hold the dressing without going soggy. Parmesan shaved into wide, thin curls adds salty intensity that contrasts with the romaine's watery crunch, turning a minimal set of ingredients into a composed, satisfying plate.
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Instructions
- 1
Cube bread and toast in a pan with olive oil until crispy to make croutons.
- 2
Mix mayonnaise, lemon juice, minced garlic, chopped anchovy, and pepper for the dressing.
- 3
Wash romaine lettuce and tear into bite-sized pieces.
- 4
Toss lettuce with dressing until evenly coated.
- 5
Top with croutons and shaved parmesan cheese.
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