Caesar’s Salad


4 slices rustic white bread, cubed or torn

2 tablespoons water

2 tablespoons olive oil

2 cloves garlic, sliced


1 head garlic, peeled

1 50g can of anchovies, not drained

4 tablespoons Dijon mustard

1 ½ cups olive oil

1 tablespoon Worcestershire sauce

2 tablespoons honey

juice and zest of 3 lemons


1 head romaine lettuce, washed and torn

1 bunch fresh basil leaves

½ cup Grana Padana Parmesan, grated or thinly sliced


Croutons1. Preheat your oven to 375ºF. Infuse the olive oil with garlic by heating the olive oil and garlic in a small saucepan until gently sizzling, remove and let cool slightly. Sprinkle the bread cubes with water then toss with the olive oil. Scatter on a baking tray and toast in the oven until golden brown, 15 to 20 minutes. The water will help the crouton interior stay chewy while the oil will crisp the exterior.

Dressing1. In your blender or food processor pulse the garlic, anchovies and salt to a paste. Add the remaining dressing ingredients and process to a smooth dressing.

Salad1. Soak the romaine lettuce in cold water, transfer to a salad spinner and spin dry. Transfer to a large bowl and top with the basil leaves. Dress lightly, reserving any leftover dressing in the refrigerator for your next salad, garnish with croutons and cheese, serve and share