Classic Caesar Salad

Submitted by: admin on April 2, 2020

Serves 4 To 6

Ingredients

CROUTONS
2 garlic cloves, peeled
5 tablespoons extra-virgin olive oil
1⁄2–3⁄4 loaf ciabatta, cut into 3⁄4-inch cubes (about 5 cups)
1⁄4 cup water
1⁄4 teaspoon salt
2 tablespoons finely grated Parmesan
SALAD
2–3 tablespoons lemon juice
2 large egg yolks
6 anchovy fillets, rinsed, patted dry, minced, and mashed to paste with fork (1 tablespoon)
1⁄2 teaspoon Worcestershire sauce
5 tablespoons canola oil
5 teaspoons extra-virgin olive oil
1-1⁄2 ounces Parmesan, grated fine (3⁄4 cup)
Pepper
2–3 romaine lettuce hearts (12 to 18 ounces), cut into 3⁄4-inch pieces, rinsed, and dried

Instructions

  1. FOR THE CROUTONS: Press garlic through garlic press or grate very fine on rasp-style grater. Measure out 1⁄2 teaspoon garlic paste for croutons and 3⁄4 teaspoon garlic paste for dressing (discard remaining garlic). Combine 1 tablespoon oil and 1⁄2 teaspoon garlic paste in small bowl; set aside. Place bread cubes in large bowl. Sprinkle with water and salt. Toss, squeezing gently so bread absorbs water. Place remaining 4 tablespoons oil and soaked bread cubes in 12-inch nonstick skillet. Cook over medium-high heat, stirring frequently, until browned and crisp, 7 to 10 minutes.
  2. Remove skillet from heat, push croutons to sides of skillet to clear center; add garlic mixture to clearing and cook with residual heat of pan, 10 seconds. Sprinkle with Parmesan; toss until garlic and Parmesan are evenly distributed. Transfer croutons to bowl; set aside.
  3. FOR THE SALAD: Whisk 2 tablespoons lemon juice and reserved 3⁄4 teaspoon garlic paste together in large bowl. Let stand 10 minutes.
  4. Whisk egg yolks, anchovies, and Worcestershire into garlic mixture. While whisking constantly, drizzle canola oil and olive oil into bowl in slow, steady stream until fully emulsified. Add 1⁄2 cup Parmesan and pepper to taste; whisk until incorporated.
  5. Add romaine to dressing and toss to coat. Add croutons and mix gently until evenly distributed. Taste and season with up to additional 1 tablespoon lemon juice. Serve immediately, passing remaining 1⁄4 cup Parmesan separately.

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