C2

Jump to Recipe Print Recipe

Caesar Salad

Classic Caesar Salad with crisp homemade croutons and a light caesar dressing – for when you want to impress your dinner guests.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8
Course: Salad
Cuisine: Italian
Calories: 298
Ingredients Method Notes

Ingredients
  

The Dressing
  • 6 anchovy fillets packed in oil drained
  • 1 small garlic clove
  • sea salt to taste
  • 2 large egg yolks
  • 2 tbsp fresh lemon juice
  • 3/4 tsp Dijon mustard
  • 2 tbsp olive oil
  • 1/2 cup vegetable oil
  • 3 tbsp finely grated Parmesan
  • Freshly ground black pepper
The Croutons
  • 3 cups torn 1" pieces country bread, with crusts
  • 3 tbsp olive oil
The Lettuce
  • 3 romaine hearts, leaves separated
The Cheese
  • Parmesan for serving

Method
 

The Dressing
  1. Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired.
The Croutons
  1. Make your own. Tearing, not cutting the bread ensures nooks and crannies that catch the dressing and add texture. Preheat oven to 375°. Toss bread with olive oil on a baking sheet; season with salt and pepper. Bake, tossing occasionally, until golden, 10–15 minutes.
The Lettuce
  1. Use whole leaves; they provide the ideal mix of crispness, surface area, and structure.
The Cheese
  1. Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.
The Assembly
  1. Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.

Notes

Perfect