Caesar Salad
A classic Caesar salad featuring crisp romaine hearts, homemade croutons, and a rich dressing made with anchovies, egg yolks, and Parmesan cheese. This traditional recipe delivers the perfect balance of creamy, tangy, and savory flavors.
Ingredients
- •6 fillets anchovy fillets packed in oil
- •1 clove small garlic clove
- •2 large large egg yolks*
- •2 tablespoons fresh lemon juice
- •¾ teaspoon Dijon mustard
- •5 tablespoons olive oil, divided
- •½ cup vegetable oil
- •3 tablespoons finely grated Parmesan
- •3 cups torn 1" pieces country bread
- •3 hearts romaine hearts
- •to taste Kosher salt
- •to taste Freshly ground black pepper
Cooking Instructions
- 1.
A great Caesar salad gets its swagger from a great dressing. Squeamish about raw egg yolks and anchovies? Sorry. Yolks are what give richness to the emulsion, while anchovies provide a briny blast (and that whole umami thing). Here's our go-to recipe: Chop together 6 anchovy fillets packed in oil, 1 small garlic clove, and a pinch of kosher salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in 2 large egg yolks*, 2 tablespoons fresh lemon juice, and 3/4 teaspoon Dijon mustard. Adding drop by drop to start, gradually whisk in 2 tablespoons olive oil, then 1/2 cup vegetable oil; whisk until dressing is thick and glossy. Whisk in 3 tablespoons finely grated Parmesan. Season with salt, freshly ground black pepper, and more lemon juice, if desired. Can be made 1 day ahead.
15 min
- 2.
Make your own. Tearing, not cutting, the bread ensures nooks and crannies that catch the dressing and add texture. Toss 3 cups torn 1" pieces country bread with 3 tablespoons olive oil on a baking sheet; season with kosher salt and freshly ground black pepper. Bake at 375°F, tossing occasionally, until golden, 10-15 minutes.
15 min
- 3.
Use whole leaves from 3 romaine hearts to feed 6 people. They provide the ideal mix of crispness, surface area, and structure.
5 min
- 4.
Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.
5 min
- 5.
Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.
5 min