Classic Caesar Salad
Ingredients
Caesar Dressing
-
6
fillets
anchovy packed in oil, drained
-
1
small clove
garlic
-
a pinch
Kosher salt
-
2
large
egg yolks
-
2
Tbsp.
fresh lemon juice
-
¾
tsp.
Dijon mustard
-
2
Tbsp.
extra-virgin olive oil
-
½
cup
vegetable oil
-
3
Tbsp.
finely grated Parmesan
-
to taste
freshly ground black pepper
Croutons
-
3
cups
torn 1" pieces of country bread, with crusts
-
3
Tbsp.
extra-virgin olive oil
-
to taste
Kosher salt
-
to taste
freshly ground black pepper
Assembly
-
3
hearts
romaine, leaves separated
-
to taste
Parmesan for serving
Instructions
- Prepare the Caesar dressing by mashing anchovy fillets, garlic, and salt into a paste, then whisk in egg yolks, lemon juice, and Dijon mustard.
- Gradually add olive oil and vegetable oil while whisking until the dressing is thick and glossy. Stir in grated Parmesan and season with salt and pepper.
- For the croutons, preheat the oven to 375°F, toss torn bread pieces with olive oil, salt, and pepper, and bake until golden.
- In a large bowl, combine separated romaine leaves with croutons and dressing, then toss gently. Serve topped with shaved Parmesan.
Nutrition Facts (estimated)
Servings
6
Calories
380
Total fat
35g
Total carbohydrates
11g
Total protein
8g
Sodium
450mg
Cholesterol
80mg
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