Classic Caesar Salad
Traditional dish · Italian-American
A timeless and iconic salad featuring crisp romaine lettuce, a rich, creamy dressing made with raw egg yolk, garlic, anchovies, and Parmesan cheese, topped with crunchy croutons.
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Ingredients
- Romaine lettuce2 large heads
- Garlic2 cloves
- Anchovy fillets4-6
- Egg yolk1 large
- Dijon mustard1 teaspoon
- Lemon juice2 tablespoons
- Worcestershire sauce1 teaspoon
- Parmesan cheese, grated1/2 cup
- Olive oil1/2 cup
- Baguette, cubed2 cups
- Butter2 tablespoons
- Saltto taste
- Black pepperto taste
Steps
- 1
Prepare the croutons: Toss baguette cubes with melted butter, salt, and pepper. Spread on a baking sheet and bake at 375°F (190°C) for 10-15 minutes, or until golden brown and crisp. Set aside.
- 2
Prepare the dressing: Mince 1 clove of garlic and mash it with the anchovy fillets into a paste using the side of a knife. In a medium bowl, whisk together the egg yolk, Dijon mustard, lemon juice, and Worcestershire sauce.
- 3
Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing. Stir in the garlic-anchovy paste and half of the grated Parmesan cheese. Season with salt and pepper to taste.
- 4
Wash and thoroughly dry the romaine lettuce. Tear the leaves into bite-sized pieces and place them in a large salad bowl.
- 5
Add the dressing to the lettuce and toss gently to coat all the leaves. Add the croutons and the remaining Parmesan cheese. Toss again lightly.
- 6
Serve immediately, garnished with extra Parmesan shavings and optionally a whole anchovy fillet.
