Caesar Salad
Caesar salad is dead simple to make. For me, the tricks are in these techniques: prep your greens, grate your own cheese, and make your own croutons
Servings Prep Time
6People 10Minutes
Cook Time Passive Time
7Minutes 10Minutes
Servings Prep Time
6People 10Minutes
Cook Time Passive Time
7Minutes 10Minutes
Ingredients
Produce
Condiments
Dairy
Bakery
Other
Instructions
Before you start
  1. Preheat oven to 400 degrees.
Prep your lettuce
  1. Chop a head of romaine lettuce lengthwise, then crosswise.
  2. Place it in a salad spinner with two handfuls of ice, a splash of vinegar, and enough water to cover it all.
  3. Let the spinner sit: at least until the ice melts, but really until you need to put the salad together. Pull out/tear off ugly bits as you see them.
Make your croutons
  1. Chop two ciabatta rolls into 1-inch chunks.
  2. Toss with extra-virgin olive oil, salt, and herbes de Provence (crush this in your hands to release some flavor).
  3. Spread croutons across a foil-lined cookie sheet and pop them in the oven for 7 or so minutes.
Finish up
  1. Grate your cheese.
  2. Spin your lettuce. Remove basket and clean out spinner bowl. Replace lettuce (you’ll toss your salad in that bowl). Toss romaine and dressing.
  3. Add in croutons.
  4. Add grated cheese and toss lightly.
  5. Plate and serve.