Sometimes I crave a good old caesar salad…crisp pieces of romaine tossed with a creamy and slightly nutty dressing, shaved parmesan, and homemade parmesan peppercorn croutons. If you’ve never made croutons at home, I think you’ll find that they taste much better than storebought croutons, and additionally, they are a great use for leftover stale bread. Traditionally, caesar salad dressing is made with egg yolks, but this is sort of a speedier version that uses mayo for creaminess (and I know this is probably good news for those of you who are squeamish about raw egg). Here’s how to make yourself some caesar salad (and yes, homemade dressing is always better):
Serves 2. Easily doubles, triples, etc
4 cups diced old parmesan peppercorn bread (or french bread)
1 tbsp olive oil
2 cloves minced garlic
2 tbsp mayonnaise
1.5 tsp anchovy paste
1 tsp dijon mustard
3/4 tsp worcestershire sauce
1 tbsp lemon juice
1 head of romaine lettuce
1/4 cup parmigiano reggiano shavings
salt and pepper
Preheat the oven to 400 degrees F. Toss the bread cubes with the olive oil, then sprinkle with salt (and pepper, if you’re not using parmesan peppercorn bread).
Bake for 15-25 minutes, depending on the staleness of your bread (stale bread crisps quicker because it has less moisture). Basically just pull them out when they’re golden brown and crispy. Let them cool completely.
For the dressing, whisk to combine the garlic, mayo, anchovy paste, mustard, worcestershire, and lemon juice. Season with salt and pepper to taste.
Cut the romaine into pieces, then toss with the dressing. Add the croutons and shaved parmesan, and enjoy!