Classic Caesar Salad

Name: Classic Caesar Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 people
Ingredients: 6 anchovy fillets; 3 cloves garlic; 2 large egg yolks; ¼ cup red wine vinegar; Juice of 1 small lemon; 1 cup olive oil; 8 tablespoon Romano cheese; 1 tablespoon fresh flat-leaf parsley; ¼ teaspoon dried oregano; Kosher salt and freshly ground black pepper; 3 tablespoon olive oil; 1 tablespoon garlic; ¼ teaspoon dried oregano; 4 inch thick slices Italian bread; 5 tablespoon Romano cheese; 1 tablespoon flat-leaf parsley; 1 large head romaine lettuce; 3 anchovy fillets

User Reviews

5.0

39 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings
4 people
Calories
298 kcal
Course
Salad
Cuisine
Italian

Classic Caesar Salad

Kaitlin Leblanc

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Made-from-scratch Classic Caesar Salad is so good. Perfect start before a fabulous pasta dish. All the components to this authentic salad can be made in advance. Simply assemble just before serving. This is the real deal!

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Ingredients

Servings

FOR THE SALAD DRESSING

6 anchovy fillets packed in oil
3 cloves garlic peeled
2 large egg yolks
¼ cup red wine vinegar
Juice of 1 small lemon
1 cup olive oil
8 tablespoon Romano cheese grated
1 tablespoon fresh flat-leaf parsley chopped
¼ teaspoon dried oregano
Kosher salt and freshly ground black pepper

FOR THE CROUTONS

3 tablespoon olive oil
1 tablespoon garlic minced
¼ teaspoon dried oregano
4 inch thick slices Italian bread
5 tablespoon Romano cheese grated
1 tablespoon flat-leaf parsley chopped

FOR THE SALAD

1 large head romaine lettuce about 1 lb
3 anchovy fillets for garnish, optional

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Instructions

MAKE THE DRESSING

In a blender, or food processor, puree the 6 anchovy fillets. Add the garlic and pulse until the mixture is well blended.
Add the egg yolks and blend the mixture for about 2 minutes. Turn off the motor, add the vinegar and lemon juice, and pulse for another 30 seconds.
With the motor running, add the olive oil in a slow, steady stream until it is incorporated.
Add the cheese, parsley, and oregano and pulse the mixture for 10 seconds.
Season the dressing to taste with a pinch of salt and pepper. Transfer to a glass or container with a tight fitting lid, and refrigerate for at least 4 hours and up to 24 hours. Chilling the dressing thickens it, and the thicker it gets, the better it sticks to the lettuce.

MAKE THE CROUTONS

Pre-heat oven to 350° F.
In a large mixing bowl, stir together the olive oil, garlic, and oregano. Whisk the mixture well.
Trim the crusts from the bread and cut each slice into 1-inch squares. Place the bread cubes in the bowl and toss them until they are well coated.
Spread the bread cubes on a baking sheet and bake them for 15 to 20 minutes, stirring at least once, halfway through baking, until they are crispy and browned.
Transfer the croutons to a bowl, add 2 tablespoon of the cheese and the parsley, and toss them together well. Set aside.

PREPARE THE LETTUCE

Using your hands, or a large sharp knife, cut the lettuce into bite-sized pieces, and then wash thoroughly under cold water. Dry with a salad spinner or with paper towels.
Transfer the lettuce back to your colander and cover with a kitchen towel, or into large plastic baggies (left open) and refrigerate until very cold and crisp. Usually a couple hours.

ASSEMBLE THE SALAD

Place the lettuce in a bowl. Add the croutons and 2 tablespoon of the cheese. Spoon 1 cup of the dressing over the salad and mix them together well, using your hands or tongs. Reserve the remaining dressing for another use.
Pile the salad on a platter and top it with remaining tablespoon of cheese and freshly ground black pepper. Place the 3 anchovies on top of the salad is using. Serve at once!