Food & Drinks

Recipe: Caesar Salad with Roasted Garlic

recipe caesar salad

Say wine, snacks or haute cuisine and the gourmands of online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our chefs serve you the tastiest caesar salad with roasted garlic.

In every lunch spot there is a caesar salad on the menu, but now that you can't go there due to the hospitality ban, just make it at home. With roasted garlic in the dressing, it's really the tastiest.

Ingredients:

  • roasted garlic
  • 1 bulb of garlic
  • 1 tsp olive oil
  • extra: aluminum foil

Croutons

  • 1 ciabatta
  • 3 cloves of garlic, unpeeled and crushed
  • 2 tbsp olive oil
  • salt

Dressing

  • 2 cloves of roasted garlic
  • 1 clove of garlic (raw)
  • 1 egg yolk
  • 4 anchovy fillets
  • 4 tbsp lemon juice
  • 125 ml olive oil
  • black pepper

Assemble

  • 2 heads of romaine lettuce (or 4 little gems)

The salad is often served with chicken, but I prefer to eat it with just croutons and Parmesan cheese, so that the lettuce is really the star. The base of the dressing is mayonnaise and it really is the best when you make it yourself. Sorry. If you really don't feel like it, you can also stir all the ingredients (except the yolk and the oil) into ready-made mayo.

Preparation

1. Preheat the oven to 200°C. Place the bulb of garlic on the aluminum foil and drizzle a little olive oil over it. Fold the foil tightly and roast the garlic for about one hour in the preheated oven.

2. Remove the garlic from the oven and lower the temperature to 180°C. Cut the ciabatta bread into cubes of about 2×2 cm. Mix the croutons with the garlic and olive oil and season with salt. Spread the croutons over a baking dish and bake them in the preheated oven for about 15 minutes until golden brown and crispy. Stir once halfway through the baking time.

3. Meanwhile, make the dressing. Puree the roasted garlic, the garlic, the egg yolk, the anchovy fillets, and the lemon juice. Gradually add the olive oil in a thin stream and mix well until all the oil is absorbed. If the dressing is too thick, add a little water. Season with black pepper if desired.

4. Tear the lettuce into pieces, wash them, and shake them dry. In a large bowl, mix the lettuce with the dressing until all the lettuce is coated but not soaked. Divide the lettuce among four plates. Top with the croutons and Parmesan cheese and serve.

Text:  FavorFlav