How to Make Caesar Salad From SCRATCH | Chef Jean-Pierre

anchovies

🥗Healthier: capers

💰Cheaper: canned tuna

Capers provide a briny flavor without fish.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: Pecorino Romano

Nutritional yeast is dairy-free and lower in fat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar taste with a higher smoke point.

egg yolk

🥗Healthier: silken tofu

💰Cheaper: mayonnaise

Silken tofu is a vegan alternative that adds creaminess.

Cut the country bread into small pieces for croutons.

Mix chopped garlic and chopped parsley in a bowl with garlic olive oil.

Toss the bread pieces in the garlic mixture.

Spread the bread on a baking sheet and sprinkle with Parmesan cheese.

Bake in the oven at 375-400°F for 5 minutes, checking to avoid burning.

Smash garlic cloves on a cutting board and chop finely.

Add anchovies and salt to the garlic and make a fine puree.

In a bowl, combine Dijon mustard and two egg yolks.

Slowly whisk in lemon olive oil to create an emulsion.

Add lemon juice to the dressing mixture.

Check the croutons in the oven to ensure they are not burning.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens