Caesar Salad
Crisp romaine in a creamy garlic, anchovy and Parmesan dressing, with crunchy homemade croutons.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
The Caesar salad was born in Tijuana, Mexico, in the 1920s, at a restaurant run by an Italian immigrant chef, and it has been a steakhouse favorite ever since. The magic is in the dressing: garlic, anchovies, lemon and Parmesan, whipped with egg yolks and olive oil until thick and creamy.
The Thermomix® TM7™ grates the Parmesan, chops the garlic and anchovies and emulsifies the dressing as you drizzle in the oil, so it comes out smooth every time. Bake your own croutons in the oven while you work, then toss everything with cold, crisp romaine just before serving.
Made in the Thermomix® TM7™
Caesar Salad
Makes: 4 side salads
- Prep20 min
- Cook15 min
- Total35 min
- Serves4
Ingredients
For the croutons
For the dressing
For the salad
Instructions
- Preheat the oven to 190°C (375°F). On a baking sheet, toss the bread cubes with the olive oil, garlic powder and salt, and bake in the oven 12 to 15 minutes, stirring once, until golden and crunchy. Let them cool.
- Place the Parmesan pieces in the dry mixing bowl and grate 10 sec/speed 10.
- Add the garlic and anchovies and chop 3 sec/speed 7. Scrape down the sides with the spatula.
- Add the egg yolks, lemon juice, mustard, Worcestershire sauce and pepper and mix 10 sec/speed 4.
- With the measuring cup in place, mix 90 sec/speed 4 and, while it runs, pour the oil slowly onto the lid around the measuring cup so it drips in little by little. The dressing should be thick and creamy. Taste and add a pinch of salt if needed.
- In a large bowl, toss the romaine with about three quarters of the dressing until every leaf is coated.
- Top with the croutons, shaved Parmesan and cracked pepper, and serve right away with lemon wedges and the rest of the dressing on the side.
Tips
- The yolks stay raw, so use pasteurized eggs, sold in the egg case at most supermarkets. No pasteurized eggs? Replace the yolks with 60 g (1/4 cup) mayonnaise and use only 60 g (1/4 cup) oil.
- Make it a meal: top each plate with chicken breast or shrimp grilled in a skillet on the stove.
- The dressing keeps 3 days in a covered jar in the fridge. The croutons stay crunchy up to 5 days in an airtight container.
- Not a fan of whole anchovies? Use 2 tsp anchovy paste instead. You get the same savory depth without any fishy bits.
