Classic caesar salad
Indulge in the timeless flavors of a classic Caesar salad - crisp romaine lettuce, savory Parmesan cheese, crunchy croutons, and tangy Caesar dressing.
Ingredients:
- 6 anchovy fillets packed in oil, drained
- 1 small garlic clove
- Kosher salt
- 2 large egg yolks
- 2 Tbsp. fresh lemon juice, plus more
- ¾ tsp. Dijon mustard
- 2 Tbsp. extra-virgin olive oil
- ½ cup vegetable oil
- 3 Tbsp. finely grated Parmesan
- Freshly ground black pepper
- 3 cups torn 1" pieces country bread, with crusts
- 3 Tbsp. extra-virgin olive oil
- Kosher salt, freshly ground black pepper
- 3 romaine hearts, leaves separated
- Parmesan, for serving
- 6 servings
Instructions:
- Finely chop 6 anchovy fillets preserved in oil, drained, along with 1 small garlic clove and a pinch of kosher salt. Crush them using the side of a knife until they form a paste, then transfer to a medium bowl. Combine with 2 large egg yolks, 2 tablespoons of fresh lemon juice, and ¾ teaspoon of Dijon mustard. Gradually whisk in 2 tablespoons of extra-virgin olive oil, followed by ½ cup of vegetable oil, adding it drop by drop at the beginning; continue whisking until the dressing becomes thick and glossy. Stir in 3 tablespoons of finely grated Parmesan. Season with salt, pepper, and additional lemon juice to taste.
- You can prepare the dressing ahead of time; it can be made 1 day before. Keep it refrigerated in an airtight container.
- Start by preheating your oven to 375°F. On a baking sheet, toss 3 cups of torn 1-inch pieces of country bread (with crust) with 3 tablespoons of extra-virgin olive oil; season with salt and pepper. Bake, occasionally tossing, until they turn golden, which should take about 10-15 minutes.
- You can also make the croutons in advance; up to 2 days before. Store them at room temperature in an airtight container.
- In a large bowl, place 3 separated romaine hearts (to achieve the best combination of crispness, surface area, and structure). Thinly shave a small amount of Parmesan using a vegetable peeler onto a plate (grated Parmesan tends to clump and overwhelm the dressing). Gently mix the lettuce, croutons, and dressing using your hands. Finish by topping with the shaved Parmesan. Editor’s Tip: This Caesar salad recipe was originally published in April 2013.
Summary:
- Calories: 2262 kcal
- Fat: 206 g
- Protein: 43 g
- Carbs: 74 g
- Potassium: 2266 mg
- Magnesium: 183 mg