Caesar Salad
Crisp romaine, a punchy anchovy-garlic dressing, and shards of Parmesan — the classic that earns its reputation every time.
Ingredients
- 2 largeromaine lettuce hearts(leaves separated, washed, and dried)
- 3 tbspolive oil(for croutons)
- 2 clovesgarlic(1 halved for croutons, 1 minced for dressing)
- 2 cupssourdough bread(torn into 1-inch pieces)
- ¼ tspkosher salt(for croutons, plus more to taste)
- 2 pieceanchovy fillets(packed in oil, drained)
- 1 largeegg yolk
- 2 tbspfresh lemon juice
- 1 tspDijon mustard
- 1 tspWorcestershire sauce
- ½ cupneutral oil(such as grapeseed or light olive oil)
- ¼ tspblack pepper(freshly ground)
- 2 ozParmesan(half finely grated for dressing, half shaved for topping)
Method
- 01
Preheat the oven to 375 °F (190 °C).
- 02
Toss the 2 cups torn sourdough bread with the 3 tbsp olive oil and ¼ tsp kosher salt on a baking sheet. Rub the pieces with the cut side of the halved garlic clove, then discard the garlic.
- 03
Bake the croutons for 10–12 minutes, turning once halfway, until deep golden and crisp. Set aside to cool.
- 04
While the croutons bake, make the dressing: mash the 2 anchovy fillets and 1 minced garlic clove together with the flat of a knife on a cutting board until a smooth paste forms.
- 05
Transfer the anchovy-garlic paste to a medium bowl. Whisk in the 1 large egg yolk, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, and 1 tsp Worcestershire sauce until combined.
- 06
Slowly drizzle in the ½ cup neutral oil in a thin, steady stream while whisking constantly to emulsify the dressing into a creamy consistency.
- 07
Stir in half the Parmesan (about 1 oz, finely grated) and the ¼ tsp black pepper. Taste and adjust salt and lemon juice as needed.
- 08
Tear the 2 romaine lettuce hearts into large pieces and add to a wide salad bowl.
- 09
Drizzle the dressing over the romaine and toss well, making sure every leaf is coated.
- 10
Add the croutons and toss once more gently to combine.
- 11
Plate the salad and top with the remaining shaved Parmesan. Serve immediately.
Adapted from public domain & community sources