Classic Caesar Salad
User Reviews
5
Classic Caesar Salad
Description
Classic Caesar Salad features a rich dressing blended from anchovy fillets and garlic, emulsified with egg yolks, and brightened by red wine vinegar and fresh lemon juice. Olive oil is drizzled slowly to create a creamy texture that clings to the romaine lettuce's crisp leaves. Grated Romano cheese and fresh herbs deepen the savory notes, while dried oregano adds an aromatic touch. The salad is complemented by homemade croutons, toasted with garlic-infused olive oil and seasoned with oregano and parsley, bringing a crunchy element to each bite.
The salad is assembled by tossing the chilled dressing with torn romaine lettuce and garnishing optionally with anchovy fillets. The mixture provides a satisfying balance of creamy, tangy, and herbaceous flavors with contrasting crunchy bread pieces.
Ingredients
FOR THE SALAD DRESSING
- 6 anchovy fillet packed in oil
- 3 cloves garlic peeled
- 2 large egg yolk
- ¼ cup red wine vinegar
- lemon juice of 1 small
- 1 cup olive oil
- 8 tablespoon Romano cheese grated
- 1 tablespoon flat-leaf parsley chopped, fresh
- ¼ teaspoon oregano dried
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
FOR THE CROUTONS
- 3 tablespoon olive oil
- 1 tablespoon garlic minced
- ¼ teaspoon oregano dried
- 4 inch thick Italian bread slices
- 5 tablespoon Romano cheese grated
- 1 tablespoon flat-leaf parsley chopped
FOR THE SALAD
- 1 large romaine lettuce about 1 lb, head
- 3 anchovy fillet for garnish, optional
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!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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