A great Caesar Salad really can’t be beat, and the key to a great one is the dressing. @defineddish taught us to make caesar salad dressing with our immersion blender, and with the push of a button, you can make this dressing. We toasted our own croutons, which are perfect to dunk in the dressing while assembling the salad. Shhh, we won’t tell 💫

1/2 loaf of country bread, torn into 1” pieces
1 cup light oil (safflower oil or avocado oil)
1 egg
2 tsp Dijon mustard
4 anchovies
3 cloves of garlic

2 Tablespoons lemon juice (1/2 a lemon)
1 Tablespoon red wine vinegar
1/4 teaspoon fresh ground pepper
Pinch of kosher salt
2 heads of romaine lettuce, torn into large pieces
A large sprinkle of grated parmesan cheese
Large shavings of parmesan for garnishing (We shave them with a vegetable peeler from a block of parmesan cheese.)
Fresh ground black pepper

Make the croutons: preheat the oven to 350°. Place torn pieces of bread onto a baking sheet and drizzle with 2 tablespoons of olive oil, half a teaspoon of kosher salt and half a teaspoon of fresh black pepper. Toss until coated. Bake 12 minutes until golden brown/crispy on the outside and chewy on the inside.

Make the dressing: Place oil in a mason jar or measuring cup that the immersion blender fits nicely into. Crack the egg into the oil and let it settle on the bottom of the jar. Add the Dijon mustard, lemon juice, anchovies, garlic, red wine vinegar, pepper, and salt. Place immersion blender into the container and turn it on - you’ll start to see the mayonnaise take form. After a few seconds start to move around the immersion blender until the entire mixture is thick and creamy. If its thicker than you like add a Tablespoon or two of water and blend again.

Assemble the salad: Arrange the lettuce and toss with desired amount of dressing. Sprinkle with Parmesan, croutons and parmesan shavings. Crack some fresh black pepper on top, and serve 💫