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Classic Caesar Salad Recipe

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Umaira from khi
Ingredients
  3. The Dressing
  4. 6 anchovy fillets packed in oil, drained
  5. 1 small garlic clove
  6. salt
  7. 2 large egg yolks
  8. 2 tablespoons fresh lemon juice, plus more
  9. ¾ teaspoon mustard
  10. 2 tablespoons olive oil
  11. ½ cup vegetable oil
  12. 3 tablespoons finely grated Parmesan
  13. Freshly ground black pepper
  14. The Croutons
  15. 3 cups torn 1" pieces country bread, with crusts
  16. 3 tablespoons olive oil
  17. The Lettuce
  18. 3 romaine hearts, leaves separated
  19. The Cheese
  20. Parmesan, for serving
Method
  • Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired.
  • DO AHEAD: Can be made 1 day ahead.
  • The Croutons
  • Make your own. Tearing, not cutting the bread ensures nooks and crannies that catch the dressing and add texture. Preheat oven to 375°. Toss bread with olive oil on a baking sheet; season with salt and pepper. Bake, tossing occasionally, until golden, 10–15 minutes.
  • The Lettuce
  • Use whole leaves; they provide the ideal mix of crispness, surface area, and structure.
  • The Cheese
  • 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.
  • The Assembly
  • Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.
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