Chef's Knife - A versatile chef's knife with an ergonomic handle and blade, perfect for dicing vegetables like romaine lettuce and croutons.
Cutting Board - A large, non-slip cutting board suitable for various food preparations including chopping herbs and veggies for the salad.
Mixing Bowls - Two mixing bowls of varying sizes can be useful: one for mixing dressing ingredients and another for tossing the salad.
Whisk - An electric whisk or hand-held whisk is ideal for quickly emulsifying Caesar dressing, making it smooth and well blended.
Mortar & Pestle - Used to crush garlic and make traditional anchovy paste if desired by recipe variations.
Blender - A high-speed blender is handy for pureeing sourdough bread into fine pieces for making croutons or a base for Caesar dressing.
Bowl Strainer - Essential for straining homemade anchovy paste from any solids if using traditional preparation methods.
Salad Spinner - Efficiently removes excess water from washed lettuce leaves and croutons, ensuring they stay dry in the dressing.
Measuring Cups & Spoons - For precise measurements of ingredients such as olive oil, lemon juice, and optional seasonings like anchovies or garlic.
Salad Fork with Long Handle (Optional) - Makes serving the Caesar Salad easier and more elegant at the dining table.
4 anchovy fillets, finely chopped
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
11/2 teaspoons Worcestershire sauce
1/3 cup extra-virgin olive oil
3/4 cup grated Parmesan cheese, divided
2 large hearts of romaine lettuce, torn into bite-size pieces (about 12 cups)
1 1/2 cups sourdough croutons
Chopped fresh Italian parsley
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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