Recipe: Caesar salad with roasted garlic
Every lunch spot has a Caesar Salad on the menu, but it’s also easy to make at home. With roasted garlic in the dressing, it’s truly at its very best.
The salad is often served with chicken, but I prefer it with just croutons and Parmesan cheese, so the lettuce can really be the star. The base of the dressing is mayonnaise, and it really does taste best when you make it yourself. Sorry. If you really don’t feel like it, you can also stir all the ingredients (except the egg yolk and oil) into ready-made mayo.
Caesar salad with roasted garlic
1. Preheat the oven to 200°C. Place the garlic bulb on the aluminum foil and drizzle a little olive oil over it. Fold the foil tightly closed and roast the garlic for approx. 1 hour in the preheated oven.
2. Remove the garlic from the oven and lower the temperature to 180°C. Cut the ciabatta bread into approx. 2×2 cm cubes. Mix the croutons with the garlic and olive oil and season with salt. Spread the croutons over a baking dish and bake them in the preheated oven for approx. 15 minutes until golden brown and crisp. Toss once halfway through the baking time.
3. Meanwhile, make the dressing. Purée the roasted garlic, garlic, egg yolk, anchovy fillets and lemon juice. Gradually add the olive oil in a thin stream and mix well until all the oil has been absorbed. If the dressing is too thick, add a little water. Season with black pepper if desired.
4. Tear the lettuce into pieces, wash it and shake it thoroughly dry. Mix the lettuce in a large bowl with the dressing until all the lettuce is coated but not soaked. Divide the lettuce over 4 plates. Sprinkle the croutons and Parmesan cheese over the top and serve.
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