Classic Caesar Salad with Homemade Croutons and Wagyu Ribeye Sandwich

Name: Classic Caesar Salad with Homemade Croutons and Wagyu Ribeye Sandwich
Ingredients: 6 strúčiky garlic; kosher dill salt; 3 filet anchovies; 2 ks egg yolk; 1.5 ks lemon juice; 18 g dijon mustard; 375 ml vegetable oil; 70 g parmesan cheese; ciabatta bread; garlic butter; olive oil; Boston lettuce; romaine lettuce; 1 ks onion; vegetable oil; bourbon; Texas wagyu ribeye beef; thyme; unsalted butter; toast bread; butter; 1 ks tomato; black pepper; salt

#caesar salad#homemade croutons#dressing#wagyu steak#garlic butter

A rich and flavorful Caesar salad featuring a creamy homemade dressing, garlicky ciabatta croutons, and a succulent Texas Wagyu ribeye steak sandwich with caramelized onions and fresh tomatoes. This recipe combines two ways to enjoy Caesar salad, from the traditional bowl to an indulgent steak sandwich.

Ingredients extracted via AI

6 strúčiky garlickosher dill salt3 filet anchovies2 ks egg yolk1.5 ks lemon juice18 g dijon mustard375 ml vegetable oil70 g parmesan cheeseciabatta breadgarlic butterolive oilBoston lettuceromaine lettuce1 ks onionvegetable oilbourbonTexas wagyu ribeye beefthymeunsalted buttertoast breadbutter1 ks tomatoblack peppersalt

Procedure generated via AI

Crush six cloves of garlic with the flat side of a knife, then sprinkle with kosher salt to break down the garlic and release its juices.
Mince the garlic with a rolling motion for 3 to 5 minutes until it forms a smooth paste that holds together.
Finely chop three anchovies packed in olive oil into a paste, then blend them thoroughly with the garlic paste until smooth.
In a medium bowl, combine two large egg yolks, the juice of one and a half large lemons, a generous 18 g handful of Dijon mustard, and season well with kosher salt. Whisk everything together thoroughly.
Slowly drizzle in 300 ml of vegetable oil, starting drop by drop while continuously whisking, until the mixture thickens and emulsifies. Then pour in the oil in a slow, steady stream, whisking non-stop to maintain the emulsion.
Fold in 70 g of finely grated Parmesan cheese with a whisk until fully incorporated into the dressing.
Slice ciabatta bread into strips about 2.5 cm wide and spread each with homemade garlic butter.
Place the garlic bread strips on a baking sheet lined with foil and bake in a preheated oven at 200 °C (400 °F) for about 10 minutes until golden but still soft inside.
Cut the baked strips into small pieces to create homemade croutons.
Thoroughly wash the leaves of Boston or bibb lettuce and romaine lettuce, tear them into bite-sized pieces, and toss together in a large bowl.