Lidia Bastianich's Caesar Salad

By Lidia Bastianich
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SERVES
4
 TO
6
TOTAL TIME

Ingredients

  • 2 cups country-bread cubes, about ½-inch pieces
  • 4 tablespoons red wine vinegar
  • Yolks of 2 large hard-boiled eggs
  • 3 garlic cloves
  • 4 anchovy fillets
  • 1 tablespoon Dijon mustard
  • ⅓ cup extra-virgin olive oil
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 3 heads romaine hearts, cut into 1-inch pieces crosswise
  • ½ cup freshly grated Grana Padano

Directions

  1. Preheat the oven to 350 degrees. Scatter bread cubes on a baking sheet, and toast until crisp throughout, about 8 to 10 minutes. Set aside to cool.
  2. In a mini–food processor, combine the vinegar, egg yolks, garlic, anchovies, and mustard. Process until smooth, scraping down the sides of the work bowl as needed. With the processor running, pour the oil through the feed tube to make a smooth dressing. Season with the salt and pepper.
  3. Put the romaine and croutons in a large serving bowl. Drizzle with the dressing and toss well. Sprinkle with the grated cheese and toss again. Serve immediately.

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