Caesar Salad
4 servings as side dish, 2 servings for main dish 
Ready in 30 min. 
Print recipe
Ingredients
The Dressing
- 6 Anchovy Fillets (drained)
- 1 Garlic Clove
- Sea Salt
- 2 Egg Yolks
- 2 tbsp Fresh Lemon Juice
- 3/4 tsp Dijon Mustard
- 2 tbsp Olive Oil
- ½ cup Vegetable Oil
- 3 tbsp Emborg Grana Padano (finely grated)
- Freshly Ground Black Pepper
The Croutons
- 3 cups Torn 1" Piece Country Bread
- 3 tsp Olive Oil
The Lettuce
- 3 Romaine Hearts (leaves separated)
The Cheese
- Emborg Grana Padano (for serving)
Caesar salad is one of Emborg's favorite salads. Try it!
The Dressing
Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl.
Whisk in egg yolks, lemon juice, and mustard. Gradually whisk in olive oil, then vegetable oil and whisk until dressing is thick and glossy.
Whisk in grated Emborg Grana Padano.
Season with salt, pepper and more lemon juice, if desired.
The Croutons
Make your own. Tearing the bread ensures nooks and crannies that catch the dressing and add texture. Preheat oven to 200 °C. Toss bread with olive oil on a baking sheet; season with salt and pepper. Bake until golden, 10–15 minutes.
The Lettuce
Use whole leaves as they provide the ideal mix of crispness, surface area, and structure.
The Cheese
Use a vegetable peeler to thinly shave a modest amount of Emborg Grana Padano on top.
The Assembly
Gently toss the lettuce, croutons, and dressing and then top off with the shaved Emborg Grana Padano.
Enjoy!
