Caesar Salad* Recipe
Romaine lettuce, traditional caesar dressing, shaved parmesan, house-made croutons
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Ingredients
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Salad
Traditional Caesar dressing
House-made croutons
Method
House-made croutons
Preheat and prepare bread
Preheat oven to 375°F (190°C). Spread the cubed bread in a single layer on a baking sheet.
Bake
Bake for 10–12 minutes, tossing once halfway through, until golden and crisp. Remove from the oven and let cool on the pan; croutons will crisp further as they cool.
Traditional Caesar dressing
Combine anchovy and garlic
On a cutting board, finely mince the anchovy fillets and the garlic clove together, then mash into a paste with the side of a knife. Alternatively, use a fork in a small bowl or a mortar and pestle.
Emulsify yolks and mustard
In a medium bowl, whisk the 2 egg yolks with 1 tsp Dijon mustard until smooth and slightly thickened.
Add anchovy paste and flavorings
Whisk the anchovy-garlic paste into the yolk mixture. Add 1 tbsp fresh lemon juice and 1 tsp Worcestershire sauce and whisk to combine.
Slowly drizzle in oil
Very slowly drizzle in the oils (3 tbs extra-virgin olive oil and 3 tbs neutral oil) while whisking constantly to create a thick, stable emulsion. If the dressing becomes too thick, whisk in a teaspoon or two of warm water to loosen.
Finish and season
Whisk in 1 tbsp grated Parmesan, then season with 1 tsp kosher salt and 1 tsp freshly ground black pepper to taste. Adjust lemon, salt, or pepper as needed. Refrigerate if not using immediately; use within 24–48 hours.
Salad assembly
Prepare lettuce
Trim and discard the root end of the romaine heads. Separate leaves, rinse thoroughly under cold water, and spin or pat dry until mostly moisture-free. Tear larger leaves into bite-sized pieces and keep chilled.
Toss salad
Place the prepared romaine in a large mixing bowl. Add about 4–6 tbs (roughly 1/3–1/2 cup) of the prepared Caesar dressing and toss gently to coat evenly. Add more dressing if desired, a little at a time.
Add croutons and cheese
Toss in half of the shaved Parmesan and about 1 to 1 1/2 cups of the house-made croutons; reserve a few croutons and some shaved Parmesan for garnish.
Plate and finish
Divide the dressed salad among 4 plates or one large bowl. Top with the remaining shaved Parmesan and the reserved croutons. Serve immediately with lemon wedges on the side for guests to squeeze over the salad.