Zapappy

Name: Tijuana-Style Caesar Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 3 large, chilled, leaves separated and dried; 2 oz, finely grated, plus shavings for garnish; 1/2 tsp, freshly ground; 3 cups, cut into 3/4-inch cubes; 3 tbsp; 1 clove, finely grated; 1/4 tsp; 1 small clove, finely grated; 2, minced, optional but classic in modern versions; 1 tsp; 1 tsp; 2 tbsp, fresh; 1 large, pasteurized; 1/3 cup; 1/2 tsp

Cooking

Zapappy

Cooking

Mexican

Tijuana-Style Caesar Salad

Crisp romaine with garlicky Caesar dressing, Parmesan, black pepper, and warm croutons.

4 servings · 30 minutes prep · 10 minutes cook

Ingredients

Salad

3 large, chilled, leaves separated and dried
2 oz, finely grated, plus shavings for garnish
1/2 tsp, freshly ground

Garlic Croutons

3 cups, cut into 3/4-inch cubes
3 tbsp
1 clove, finely grated
1/4 tsp

Dressing

1 small clove, finely grated
2, minced, optional but classic in modern versions
1 tsp
1 tsp
2 tbsp, fresh
1 large, pasteurized
1/3 cup
1/2 tsp

Directions

Make the Croutons

Heat oven to 375°F. Toss country bread with , , and .
Bake on a sheet pan for 8 to 10 minutes, turning once, until golden and crisp. Cool slightly.

Make the Dressing

In a large salad bowl, mash and anchovy fillets into a paste.
Whisk in dijon mustard, worcestershire sauce, lemon juice, egg yolks, and .
Slowly whisk in until glossy and lightly thickened.

Toss the Salad

Add romaine hearts to the bowl and toss gently until lightly coated.
Add most of the finely grated Parmesan, reserving the shavings, then add the black pepper and croutons. Toss once more and serve cold, garnished with the reserved Parmesan shavings.