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Caesar Salad
For the dressing:
- 1 garlic clove, minced
- 2 tbsp extra virgin olive oil
- 1 tsp dijon mustard
- 1/2 tbsp lemon juice
- 1 pinch sea salt
- 20 g grated parmesan
For the croutons:
- 1/2 french baguette
- 1 spring fresh rosemary
- 1 tbsp extra virgin olive oil
- 1 pinch sea salt
- 1 garlic clove, minced
For the salad:
- 1 head Romaine lettuce salad
- 100 g parmesan cheese, shaved
Croutons
- To make the croutons preheat the oven to 350 degrees F. Slice the french baguette in thin slices and place them on a baking tray. Sprinkle with the extra virgin olive oil and season with sea salt, garlic and rosemary. Bake for 5 minutes until golden crisp.
Dressing
- In a small bowl whisk together the garlic, mustard, olive oil, lemon juice, parmesan and season with salt and pepper. Whisk until well combined and set aside.
Salad
- Clean, rinse and dry the romaine lettuce and tear apart into bite sized pieces. Place in a large serving bowl and drizzle with the ceasar dressing. Toss the salad well, then garnish with the shaved parmesan and crunchy croutons!
