Caesar salad
Experience the classic flavors of a Caesar salad with crisp romaine lettuce, tangy Caesar dressing, crunchy croutons, and savory Parmesan cheese. A timeless favorite!
Ingredients:
- 1 large garlic clove, halved lengthwise
- ¾ cup extra-virgin olive oil, plus more
- 1 (3-oz.) Portuguese roll or a 7" piece of baguette, cut into ¾" cubes
- 8 anchovy fillets packed in oil, drained
- 1 large egg*
- 2 Tbsp. fresh lemon juice
- Kosher salt and freshly ground black pepper
- 3 hearts of romaine (an 18-oz. package), leaves separated but left whole
- 1 oz. finely grated Parmigiano-Reggiano (½ cup), divided
Instructions:
- Prepare a large bowl, preferably wooden, by rubbing the bottom and sides with half a garlic clove and 1 teaspoon of oil (set aside the garlic).
- In a large skillet, heat ¾ cup of extra-virgin olive oil with both halves of the reserved garlic over medium-high heat, stirring occasionally, until the garlic turns golden in color, about 1 to 2 minutes. Discard the garlic pieces. Add in 1 Portuguese roll or a 7-inch piece of baguette cut into ¾-inch cubes. Cook the bread, turning occasionally, until all sides are golden, which should take around 2 minutes. Place the croutons on paper towels to absorb excess oil. Strain the oil through a small fine-mesh sieve into a heatproof measuring cup. Add more olive oil if needed to make a total of 6 tablespoons.
- Place 8 anchovy fillets that have been drained from oil into the prepared salad bowl and mash them into a paste using a fork. Whisk in 1 large egg and 2 tablespoons of fresh lemon juice until well combined. Slowly pour in the reserved 6 tablespoons of extra-virgin olive oil (can be warm or at room temperature) in a steady stream while whisking until the mixture is emulsified. Season with kosher salt and freshly ground black pepper to your taste.
- Add 3 romaine lettuce hearts with leaves separated but kept whole into the dressing in the bowl and toss to ensure they are coated. Add the croutons and give it a quick toss.
- Divide the salad evenly among 6 large plates, then sprinkle each with 1 ounce of finely grated Parmigiano-Reggiano and more freshly ground black pepper to your taste. Serve the salad immediately.
- Make-ahead tip: Although the croutons are best enjoyed warm, you can fry them up to 1 hour ahead. Editor's note: This recipe was initially featured in the June 2005 edition of 'Gourmet.' For more of our top salad recipes, check here ➔
Summary:
- Calories: 2242 kcal
- Fat: 204 g
- Protein: 42 g
- Carbs: 73 g
- Potassium: 2261 mg
- Magnesium: 181 mg