Caesar Salad

Prep:
15 min

Cooking:
20 min

Serves:
4

Ingredients Method

1/2 baguette, sliced 1/4 inch thick (about 20 slices)

4 tablespoons olive oil

Coarse salt and ground pepper

1/4 cup fresh lemon juice (from 2 lemons)

2 tablespoons grated Parmesan, plus more, shaved with a vegetable peeler

2 tablespoons light mayonnaise

2 anchovy fillets

1 garlic clove

4 reserved hard boiled yolks, 6 reserved soft boiled eggs for garnishing

2 heads romaine lettuce, cut into bite-size pieces

Preheat the oven to 90°C. Lay baguette slices on a large rimmed baking sheet. Brush bread on both sides with 2 tablespoons oil; season with salt and pepper. Bake until golden, 10 to 15 minutes, turning over halfway through; let croutons cool on the baking sheet.
In a blender, combine lemon juice, Parmesan, mayonnaise, anchovies, garlic, 4 reserved hard cooked egg yolks, and remaining 2 tablespoons oil. Season with salt and pepper; blend dressing until smooth.
In a large bowl, gently toss together lettuce, croutons, dressing, shaved Parmesan, and remaining whites and soft boiled eggs.