Classic Caesar Salad Recipe
User Reviews
5
-
Prep Time
15 mins
-
Total Time
15 mins
-
Servings
6
-
Calories
316 kcal
-
Course
Salad
-
Cuisine
International
Classic Caesar Salad Recipe
Description
This Classic Caesar Salad Recipe features chopped romaine lettuce tossed in a traditional dressing made from anchovy paste, Dijon mustard, garlic, raw egg yolks, lemon juice, and olive oil emulsified into a creamy texture. Grated Parmesan cheese adds subtle umami richness to the dressing. Homemade croutons baked from torn pieces of sourdough or French bread provide a crisp texture contrast. The salad is finished with freshly shaved Parmesan and black pepper to highlight flavor. The preparation includes careful emulsification of the dressing to achieve a smooth and thick consistency that clings well to the lettuce. This Caesar salad is a straightforward yet distinct preparation representative of the classic style often served as a starter or side dish.
Ingredients
- 3 head romaine lettuce chopped into 2" pieces
Caesar Dressing
- 3 tsp anchovy paste (See Note 1)
- 1 tsp Dijon mustard
- 2 cloves garlic minced
- 1/8 tsp salt
- 2 large egg See Note 2, yolk
- 1/2 lemon juiced
- 1/2 cup olive oil plus 2 tablespoons
- 1/2 cup Parmesan Cheese finely grated
Croutons
- 2 cups sourdough bread torn into 1" pieces, French
- 3 tbsp olive oil
Garnish
- Parmesan Cheese for serving, fresh shaved
- black pepper
Instructions
- Preheat oven to 375°F. Refrigerate a large bowl.
- Tear day old french bread or sourdough bread into 1 inch pieces. Spread torn bread on a lined baking sheet and drizzle with olive oil. Bake for 12 minutes, until golden brown. Tossing or move around to get both sides.
- Form a kitchen towel into a circle on the countertop. Place a small bowl on top, fitting snuggly. Add the anchovy paste or filets, dijon mustard, garlic and kosher salt. Mash with the back of a spoon until mixed together. Whisk in the egg yolks and lemon juice.
- Slowly drizzle in the 2 tablespoons of olive oil (See Note 3) to emulsify and thicken or use a hand blender (EASIER!), then remaining 1/2 cup vegetable oil.
- Whisk in the grated Parmesan cheese and season with black pepper.
- Assembly
- Slice heads of Romaine lettuce lengthwise and trim dead outer leaves and cut off root ends. Break each half in half and tear into bite sized pieces.
- Add the romaine lettuce to chilled salad bowl. Drizzle the dressing over and toss with hands or tongs to evenly coat the leaves. Add shaved parmesan cheese.
- Divide salad and croutons over plates. Serve with fresh ground black pepper and more shaved Parmesan cheese if desired.
Notes
- Six anchovy fillets drained and mashed can substitute 3 teaspoons of anchovy paste when unavailable.
- For a safer alternative to raw egg yolks, 3/4 cup mayonnaise may replace the egg yolks and oil in the dressing.
- The initial 2 tablespoons of olive oil helps emulsify the dressing before adding the remaining oil for the right consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 8g | 3% |
| Protein | 6g | 12% |
| Fat | 29g | 45% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 73mg | 24% |
| Sodium | 361mg | 15% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 965IU | 19% |
| Vitamin C | 5mg | 6% |
| Calcium | 123mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
