Classic Caesar Recipe
Egg & Onion Croutons, Grana Padano (390 cal.)
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Ingredients
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Salad
Caesar dressing
Egg & Onion Croutons
Method
Salad
- 1
Prepare lettuce
Trim root end of romaine, discard outer damaged leaves, then separate leaves. Rinse thoroughly, spin dry in a salad spinner or pat dry with towels. Chop or tear into bite-size pieces and transfer to a large bowl; chill briefly while you finish other components (about 5 minutes).
- 2
Toss with dressing and cheese
When dressing is ready and croutons are warm, add 3/4 cup (reserve 1/4 cup) grated Grana Padano to the dressing or directly to the bowl. Add the romaine and gently toss to coat evenly. Adjust seasoning with extra lemon juice or pepper to taste. Plate and finish with remaining Grana Padano sprinkled on top.
Caesar dressing
- 3
Make the base
In a medium bowl, mash the anchovy fillets and garlic to a paste using the back of a spoon or a fork; scraping the side of the bowl helps. Add the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce and red wine vinegar. Whisk until smooth.
- 4
Emulsify and season
While whisking constantly, slowly drizzle in the olive oil to emulsify the dressing. Stir in 1 tablespoon lemon juice, 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust: add more lemon for brightness or a pinch more salt if needed. Refrigerate briefly if making ahead (up to 24 hours).
Egg & Onion Croutons
- 5
Prep bread and onion
Cut day-old bread into roughly 1/2-inch cubes. Finely dice the yellow onion so pieces are small enough to crisp with bread cubes. Beat the large egg lightly in a small bowl and season with 1/4 tsp salt and 1/4 tsp black pepper.
- 6
Cook onion
Heat a large skillet over medium heat. Add 1 tablespoon butter and 1 tablespoon vegetable oil. When the butter foams, add the diced onion and sauté until soft and just beginning to brown, about 4-5 minutes. Remove the onion from the pan and set aside.
- 7
Toast bread cubes
Add remaining 1 tablespoon butter to the same skillet and return to medium heat. Add the bread cubes in a single layer and toast, stirring frequently, until golden and crisp on most sides, about 6-8 minutes. If the pan becomes too dry, lower the heat; if it browns too quickly, reduce heat. Return the cooked onion to the pan with the bread and toss to combine.
- 8
Coat with egg
Remove the pan from heat and quickly pour the beaten egg over the warm bread-and-onion mixture, tossing immediately to coat evenly so the egg cooks on contact with the hot bread and creates a light glaze that helps pieces stick together slightly. Return to low heat for 30-60 seconds, stirring constantly, to ensure the egg sets and any raw egg is cooked through.
- 9
Cool and crisp
Spread the croutons on a baking sheet to cool and crisp fully for 5 minutes. Taste and add a pinch more salt if needed. Use warm or room temperature on the salad.