Classic Caesar Salad
Prep Time
15 mins
Cook Time
20 mins
A classic Caesar salad recipe that has it all: perfectly crunchy hand-torn croutons, creamy, unctuous dressing with anchovies and Parmesan, and the wonderful simplicity of crisp, freshly harvested romaine lettuce.
Recipe Type:
Salad
Keyword:
classic caesar salad
Makes: 6 servings
Ingredients
Croutons
- 4 cups rustic bread, torn into 1-inch pieces
- 3 tablespoons olive oil
- Sea salt and fresh ground black pepper
Dressing
- 1 clove garlic, smashed and peeled
- 6 oil-packed anchovies or to taste
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon Dijon
- 2 egg yolks
- 1/2 cup plus 2 tablespoons olive oil
- 3 tablespoons finely grated Parmesan
- 1 teaspoon Worcestershire sauce
To Assemble
- 1 large head romaine lettuce, washed, dried and torn into large pieces
- 1/4 cup thinly shaved Parmesan
- Fresh ground black pepper
Instructions
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Preheat the oven to 350 degrees F. On a rimmed baking sheet, toss the torn bread with olive oil and sprinkle with sea salt and pepper. Toast 20 minutes, stirring once halfway through. Set aside to cool.
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Meanwhile, make the dressing. Finely mince the garlic and anchovies until they form a paste. Scrape into a large jar, and whisk in the lemon juice and Dijon. Fold in the eggs yolks. Whisking vigorously, slowly add the oil. Fold in the Parmesan. Let the mixture sit a minute, then taste on a piece of lettuce. Add sea salt if needed (I added just a tiny pinch.)
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Make ahead notes: croutons can be stored in an airtight container at room temp and the dressing will keep for 2 days in the fridge.
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To assemble the salad, go through the lettuce and remove any huge or fibrous stems. In a big mixing bowl, toss lettuce with 3 - 4 tablespoons dressing. On a platter, layer the dressed lettuce and croutons. Top with shaved Parmesan, lots of black pepper, and a few drizzles more dressing. Serve right away.