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Creamy Caesar Salad with Toasted Breadcrumbs Recipe

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4 from 2 reviews

This classic Caesar Salad recipe features crisp romaine lettuce tossed in a rich and creamy homemade dressing made with anchovies, egg yolks, and Parmesan cheese, topped with crunchy toasted panko breadcrumbs for added texture. Ready in just 15 minutes, it makes a perfect light lunch or a refreshing side dish for any meal.

  • Total Time: 15 minutes
  • Yield: 6 servings

Ingredients

For the Salad

  • 6 cups chopped romaine lettuce
  • ½ cup finely grated Parmesan cheese
  • 3 tablespoons extra-virgin olive oil
  • ½ cup panko breadcrumbs

For the Dressing

  • 2 large egg yolks
  • 2 anchovy filets, roughly chopped
  • 2 medium garlic cloves, roughly chopped
  • 1 tablespoon fresh lemon juice (from 1 lemon), plus more to taste
  • ½ teaspoon kosher salt
  • ½ cup avocado oil (or other neutral oil)
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon freshly cracked black pepper, plus more for finishing

Instructions

  1. Toast the breadcrumbs. Heat the extra-virgin olive oil in a large skillet over medium heat until it glistens. Add the panko breadcrumbs and toss to coat them evenly with the oil. Spread the breadcrumbs into an even layer, then reduce the heat to low. Cook while stirring frequently until the breadcrumbs are golden brown and crispy, about 3 minutes. Remove the skillet from the heat and set aside to cool.
  2. Prepare the dressing. In a narrow jar or container suitable for an immersion blender, combine the egg yolks, roughly chopped anchovy filets, garlic, lemon juice, and kosher salt. Submerge the immersion blender to the bottom of the jar and blend without moving it for about 30 seconds until everything is emulsified. Slowly drizzle in the avocado oil in a steady stream while keeping the blender immersed to help the dressing thicken. Once the dressing has thickened, slowly raise the blender towards the top of the jar to incorporate any remaining oil. Finally, add Worcestershire sauce and freshly cracked black pepper, blending again until fully combined. Taste and adjust lemon juice as desired.
  3. Assemble the salad. In a large bowl, toss the chopped romaine lettuce with half of the grated Parmesan cheese and the prepared dressing until the leaves are evenly coated. Transfer the dressed salad to a serving bowl or plates.
  4. Finish and serve. Sprinkle the toasted breadcrumbs evenly over the top of the salad followed by the remaining Parmesan cheese. Add a final crack of black pepper to finish. Serve immediately for the best texture and flavor.

Notes

  • Use fresh egg yolks from a trustworthy source as they are consumed raw in this dressing.
  • If you prefer, substitute avocado oil with any neutral oil like grapeseed or light olive oil.
  • To make the salad vegetarian, omit anchovies and use capers or a dash of soy sauce for umami flavor.
  • For a gluten-free version, replace panko breadcrumbs with gluten-free breadcrumbs or toasted nuts.
  • Make sure to serve immediately after dressing to maintain the crunch of the breadcrumbs and the freshness of the lettuce.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipesvibe.com/creamy-caesar-salad-with-toasted-breadcrumbs-recipe/