Description
How to make a classic Caesar Salad with homemade Caesar dressing, parmesan cheese and hand-torn croutons.
Ingredients
- 2 medium-sized heads of romaine lettuce, chopped, washed and dried (see notes)
- 1/4 cup flat leaf parsley, chopped
- 1/3 cup parmesan cheese, grated, plus some shaved for the top.
Homemade Croutons
- 3 cups torn or cubed bread, day old works best
- 2 tablespoons olive oil
- salt and pepper taste
- 1 garlic clove, finely minced or use a garlic press
Caesar Salad Dressing
- 2 cloves garlic
- 1/4 teaspoon salt
- 6 anchovies (or 4 teaspoons anchovy paste)
- 2 egg yolks (or sub 1/4 cup mayo)
- 1/2 teaspoon lemon zest (optional but elevates lemony tang)
- 3 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1/4 teaspoon Worcestershire sauce (optional, gives more depth) or sub-fish sauce
- 1/4 teaspoon black pepper
- 1/2 cup mild olive oil (see notes)
Instructions
- Make the croutons: Hand-tear or cut bread. Toss in a bowl with olive oil, garlic, salt and pepper to taste. Bake in a preheated oven at 350°F for 20 minutes or until crisp and golden. (Baking time for croutons will vary depending on the bread you use; a denser bread will take longer.)
- Make the Caesar Salad Dressing: Using a mortar and pestle (or muddler and bowl) smash together garlic and salt until broken down and juicy. Add anchovies, mashing together with the garlic until a paste forms. Whisk in egg yolks, lemon juice and zest, Dijon Mustard, Worcestershire, and fresh black pepper. Mix thoroughly. Dribble olive oil into the mixture, whisking all the while, little by little, until the dressing is smooth and emulsified.
- Assemble the Caesar Salad. Place chopped dry romaine lettuce in a bowl. Add the Caesar salad dressing, a little at a time (you may not need all of it), grated parmesan, parsley and a couple of handfuls of croutons. Toss together, adding more dressing as needed. Adjust salt, pepper and lemon to your taste. Garnish with more croutons, parmesan shavings, and lemon slices.
Notes
Both croutons and dressing can be made ahead. Leftover dressing can be kept in the refrigerator for up to 5 days, or freeze.
Lettuce Tip: Spin lettuce in a salad spinner to dry. This can be done hours before! After spinning you can just put the whole spinner in the fridge. The lettuce gets extra crisp this way. Alternatively, without a spinner, wash whole leaves before cutting, lay on a clean towel and blot dry. Store in a plastic bag or container with a towel to absorb any moisture.
In a hurry? Place dressing ingredients in a mini blender and blend until smooth.
Extra-virgin olive oil can sometimes impart a bitter tang. If you prefer not to use this, you can use regular olive oil instead. Or half extra virgin and half a neutral oil (such as avocado).
Nutrition
- Serving Size: 2 cups
- Calories: 430
- Sugar: 3.4 g
- Sodium: 1763.9 mg
- Fat: 24.8 g
- Saturated Fat: 4.8 g
- Carbohydrates: 37 g
- Fiber: 3.6 g
- Protein: 16.1 g
- Cholesterol: 76.1 mg