Original recipe is courtesy of Crumbly Cookie here and here's how I tamper with it..
1. Making the croutons
Cubed the bread
Sprinkle some water to each bread, dabbing to another if one gets too wet
Sprinkle with a pinch salt (no more than 1/4 tsp)
Toss with 1 tbsp EVOO
In a non stick pan, add in the bread mixture, further toss with 4 tbsp EVOO
Cook over medium-high heat, stirring frequently
Cook until brown & crisp.
Turn off the fire, push croutons to the sides
Add 1 tsp garlic confit/ garlic paste/ 1 clove garlic pressed through a garlic press
Let it cook for 10 seconds or so
Sprinkle with grated parmesan
Toss till garlic, parmesan and croutons are evenly distributed
Transfer to a crouton bowl, set aside
2. Making the Salad Dressing
whisk 1 tsp garlic paste & 2 tbsp lemon juice. Let it rest for 10 mins
Using the back of fork, break or pound 5 anchovies into a paste
Put everything into a bowl: garlic-lemon mixture, anchovies, 1 tsp worcestershire sauce & 1 heaving tbsp homemade mayonnaise
(or you can subs the mayonnaise with 1 raw egg yolk)
While whisking constantly, drizzle EVOO into the mixture to your desired thickness. Approx 5 tbsp.
Add in more EVOO if needed.
Whisk until all oil has fully emulsified.
Add grated parmesan (start with 1/4 cup and add more if needed).
Taste & adjust seasoning: salt, pepper, lemon juice.
3. Putting them all together
Add lettuce (iceberg, romaine.. even spinach), croutons & salad dressing.
Add in some shredded grilled chicken if you want.
Carved a thin paper sheet of parmesan cheese.
Sprinkle some fresh ground black pepper.
et.. bon appetit!
We were happy with our meat-free version. Very good and exactly how Caesar Salad should taste like.