Classic Caesar Salad

Classic Caesar Salad

Classic Caesar Salad

"I make an enormous amount of salads, but my salads are like meals. They're amazing. I like going down to the farmers' market and looking to see whatever you can find, because you can put anything in a salad."
Andie MacDowell
5 from 1 vote
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course Appetizer, Salad, Side Dish
Cuisine American
Servings 6
Calories 406 kcal

Ingredients
  

Homemade Croutons:

  • ½ 1 pound loaf sourdough bread, cut into 1-inch cubes
  • ¼ cup olive oil
  • ¼ cup butter melted
  • 2 cloves garlic pressed
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

Caesar Salad:

  • 2 cloves garlic pressed
  • 3 anchovy fillets chopped
  • 1 teaspoon kosher salt
  • 1 large egg yolk
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Worcestershire sauce
  • cup extra-virgin olive oil
  • 2 tablespoons grated Parmesan cheese or more to taste
  • ¼ teaspoon cracked black pepper or more to taste
  • 3 romaine – washed chopped, and chilled

Instructions
 

  • Preheat the oven to 375 degrees F (190 degrees C). Place bread on a rimmed baking sheet.
  • Whisk together oil, butter, garlic, salt, and pepper in a liquid measure. Pour mixture over the bread and toss with your hands until evenly coated. Spread bread mixture into a single layer. Bake in the preheated oven until golden brown and toasted, yet slightly soft in the center, 15 to 18 minutes, tossing croutons a few times during baking. Remove from the oven and let cool completely while you prepare the salad.
  • Place garlic, anchovies, and salt in a large salad serving bowl; press the mixture with a fork until the paste forms. Stir in egg yolk, lemon juice, Dijon, and Worcestershire sauce until well combined. Slowly whisk in olive oil until all is incorporated and mixture is well blended and smooth. Stir in 2 tablespoons Parmesan cheese and 1/4 teaspoon pepper. Remove about 1/4 cup of dressing and set aside for another use.
  • When ready to serve, add lettuce and 1/2 of the croutons to the bowl with the remaining dressing; toss until well coated. Reserve remaining croutons for another use.
  • Sprinkle salad with additional Parmesan and pepper if desired. Serve immediately.

NUTRITION

Nutrition Facts
Classic Caesar Salad
Serving Size
 
6 g
Amount per Serving
Calories
406
% Daily Value*
Fat
 
31
g
48
%
Saturated Fat
 
9
g
56
%
Cholesterol
 
56
mg
19
%
Sodium
 
998
mg
43
%
Potassium
 
323
mg
9
%
Carbohydrates
 
26
g
9
%
Fiber
 
3
g
13
%
Protein
 
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

You can add herbs to the butter and oil mixture for the croutons.
To prepare the romaine, chop the hearts and wash them by submerging them in chilly water. Spin well in a salad spinner and blot with paper towels. Leave paper towels in the spinner and place in the refrigerator until ready to make the salad. This will keep the romaine dry and crisp.
You can make this dressing on its own and store it in the refrigerator to use later. If you’re short of time or don’t want to add egg yolk, substitute mayonnaise for the egg yolk and oil in the dressing.
Anchovies are inexpensive and readily available. Save any leftovers, packed in oil, in the fridge and use them to add depth and salty richness to sauces and marinades. If you don’t care for anchovies or are vegan, you can use capers instead.
Keyword Salad
Comments (1)
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