Every great recipe begins with the selection of the finest ingredients, and the Moms Lemony Caesar Salad recipe is no exception.
A Caesar salad is a timeless classic that has captured the hearts of food enthusiasts for generations. Its creamy dressing, crisp greens, and crunchy croutons make it an irresistible addition to any meal.
This lemony Caesar salad elevates the classic recipe to new heights with a refreshing twist of zesty lemon, adding a burst of citrusy flavor that perfectly complements the creamy dressing and the crisp greens.
Lemony Caesar Salad: Elevating Tradition with Zesty Flavors
The foundation for this lemon caesar salad recipe is the rustic charm of a small loaf of sourdough bread. Its crusty exterior and soft, chewy interior add texture and substance to the salad. With just a few sprigs of thyme and a pinch of red pepper flakes, this salad gains a subtle complexity.
The egg acts as a natural emulsifier, binding the dressing together and giving it that distinctive creaminess that Caesar salads are renowned for.
Garlic and anchovy fillets are the bold ingredients that serve as the base of the dressing, introducing robust umami and piquant flavors. Mincing the garlic and anchovy fillets into a fine paste releases their full potential, making them a tasteful foundation for the dressing.
The shining stars of our Lemony Caesar Salad are undoubtedly lemon juice and red wine vinegar. These citrusy components breathe life into the classic Caesar dressing, infusing it with a zesty, tangy brilliance that transforms the ordinary into the extraordinary.
Mom’s Lemony Caesar Salad
Equipment
- Oven
- Baking sheet
- Small pot
- Salad Bowl
- Fork
- Whisk
Ingredients
- 1 nos. small loaf sourdough bread (10 to 12 ounces)
- 1/2 tsp thyme sprigs
- 1/8 tsp red pepper flakes a pinch
- 1 cup olive oil
- 1 nos. egg
- 3 nos. cloves garlic (finely minced)
- 2 nos. anchovy fillets (whole)
- 4 tbsp lemon juice or more, if desired
- 1 tbsp red wine vinegar
- 1 nos. large head romaine lettuce (washed, dried, and torn into large pieces)
- parmesan cheese preferably Parmigiano Reggiano, to garnish
- kosher salt to season
- freshly ground black pepper to season
Instructions
- Preheat the oven to 375 degrees F.
- Cut the bread into 1 – 1 1/4 inch pieces and place on a baking sheet.
- Toss with thyme, red pepper flakes, a couple of tablespoons of olive oil, salt and pepper.
- Bake for 15-20 minutes, tossing once, until toasted and golden brown.
- While the croutons are baking, bring a small pot of water to a boil.
- Once boiling, remove from the heat, carefully add the egg, and let sit for about a minute.
- Remove the egg, and crack it into a large salad bowl.
- Using a fork, mash the anchovies and garlic cloves into the egg in the bowl.
- Add fresh lemon juice, vinegar, 1 teaspoon salt, and freshly ground black pepper to taste. Whisk to combine.
- Continue whisking while slowly pouring in the olive oil until well combined.
- When ready to serve, pour dressing over the salad and toss.
- Top with the remaining croutons, large shavings of parmesan, and more black pepper.
- Serve with the pepper grinder and extra cheese at the table.
Notes
- Lemon zest may work wonders on top of the salad.
- To substitute for egg, you can go for a tablespoon of mayonnaise.
- For added flavor, you can add Dijon mustard to the salad and toss it well.
- Remember to keep the boiled egg aside for a minute to let it cool.
- Buy the romaine lettuce in its full, whole-leaf form for maximum crispness.
- Remember to store the romaine lettuce properly in the refrigerator to maintain its freshness.
- If possible, remove any remaining dressing from the salad before storing it to prevent it from becoming soggy.