经典凯撒沙拉
沙拉35 分钟4 份简单关于此食谱
一道经典的餐厅级凯撒沙拉，完全从零开始制作——以鳀鱼酱、新鲜大蒜、柠檬和伍斯特郡酱为基础，打造醇厚的奶油沙拉酱，与酥脆的罗马生菜、金黄的自制面包块和慷慨洒下的帕玛森芝士混合。这个易于操作、经过充分测试的食谱通过简单的乳化技术避免了生蛋黄的困扰，每次都能可靠地成功。
步骤说明
- 1
Preheat your Oven to ![375°F]. In a large Mixing Bowl, toss the Crusty Bread cubes with the Olive Oil, Garlic minced, Kosher Salt, and Black Pepper until evenly coated.
- 2
Spread the Crusty Bread cubes in a single layer on a Baking Sheet. Bake for 12–15 minutes, tossing halfway through, until golden brown and crispy. Remove and let cool completely. They will crisp up further as they cool.
- 3
In a small Mixing Bowl, combine the Garlic minced and Anchovy Paste. Using the back of a Wooden Spoon or a Dipping Fork, mash them together into a smooth paste — this is the flavor base of your dressing.
- 4
Add the Lemon Juice, Dijon Mustard, and Worcestershire Sauce to the Mixing Bowl and Whisk together until combined.
- 5
Whisk in the Mayonnaise until smooth and creamy. Then drizzle in the Olive Oil while whisking constantly to emulsify the dressing.
- 6
Stir in the Parmesan Cheese finely grated and Black Pepper freshly ground. Taste and adjust seasoning — add a pinch of Kosher Salt if needed (the Anchovy Paste and Parmesan Cheese are already salty, so go easy). If the dressing is too thick, thin it with a teaspoon of water at a time.
- 7
Make sure your Romaine Lettuce Hearts is thoroughly dry — wet lettuce will dilute the dressing and make it slide off. Place the chopped Romaine Lettuce Hearts in a large salad Mixing Bowl.
- 8
Drizzle about two-thirds of the dressing over the Romaine Lettuce Hearts and toss well with Tongs to coat every leaf. Add more dressing to your taste — not every leaf needs to be drenched, but every bite should have flavor.
- 9
Add the cooled croutons and half the shaved Parmesan Cheese, and toss gently one more time. Transfer to serving plates or a large platter. Top with the remaining Parmesan Cheese and a generous crack of fresh Black Pepper. Serve immediately.
