Name: Caesar Salad Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Italian-American
Ingredients: 3 cups torn sourdough bread (1/2″ pieces); 2 tbsp extra-virgin olive oil; 1 1/2 tsp kosher salt; 1/2 tsp freshly ground black pepper; 3 oil-packed anchovy fillets, finely chopped; 2 large egg yolks; 2 garlic cloves, grated; 1 tbsp Dijon mustard; 1 tbsp fresh lemon juice; 2/3 cup neutral oil (such as vegetable or canola); 1/3 cup finely grated Parmesan cheese; Kosher salt, to taste; Freshly ground black pepper, to taste; 3 heads romaine lettuce, coarsely chopped; 1/4 tsp kosher salt; 1/2 cup shaved Parmesan cheese

Ingredients

3 cups torn sourdough bread (1/2″ pieces)

2 tablespoons extra-virgin olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

3 oil-packed anchovy fillets, finely chopped

2 large egg yolks

2 garlic cloves, grated

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

2/3 cup neutral oil

1/3 cup finely grated Parmesan cheese

Kosher salt (for seasoning)

3 heads of romaine lettuce, coarsely chopped

1/4 teaspoon kosher salt

1/2 cup shaved Parmesan cheese

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 375°F (190°C). In a large bowl, toss the sourdough bread pieces with olive oil, kosher salt, and black pepper until evenly coated.

Step 2: Spread the bread pieces on a baking sheet in a single layer. Bake for 10 to 12 minutes, or until croutons are crispy and lightly golden. Remove from oven and set aside.

Step 3: While the croutons bake, prepare the dressing. In a medium bowl, whisk together chopped anchovies, egg yolks, grated garlic, Dijon mustard, and lemon juice until well combined.

Step 4: Slowly drizzle in the neutral oil while whisking continuously until the dressing thickens and becomes creamy. Alternatively, use an immersion blender or food processor for this step.

Step 5: Stir in finely grated Parmesan cheese and freshly ground black pepper. Taste and adjust seasoning with kosher salt if needed.

Step 6: In a large bowl, toss the chopped romaine lettuce with 1/4 teaspoon kosher salt to lightly season.

Step 7: Add shaved Parmesan and the freshly baked croutons to the lettuce. Pour in about 1/3 cup of dressing and toss gently to combine everything well.

Step 8: Serve the salad immediately with the remaining dressing on the side for extra flavor.

Tips & Variations

Use day-old bread for croutons to ensure they bake up crisp and not soggy.

To avoid raw egg concerns, use pasteurized egg yolks or substitute with 2 tablespoons mayonnaise for similar creaminess.

For a lighter version, replace neutral oil with extra-virgin olive oil, but use half the amount to prevent bitterness.

Add grilled chicken or shrimp to turn this salad into a complete meal.

Storage

Store leftover dressing separately in an airtight container in the refrigerator for up to 3 days. Keep croutons in a sealed bag or container at room temperature for up to 2 days to maintain freshness. Assemble the salad just before serving to prevent sogginess. Leftover salad is best eaten immediately and is not ideal for reheating.

FAQs

Can I make the dressing without raw egg yolks?

Yes, you can substitute raw egg yolks with 2 tablespoons of mayonnaise for a similar creamy texture, or use pasteurized egg yolks to reduce the risk of foodborne illness.

What if I don’t have anchovy fillets?

Anchovies add a distinctive umami flavor, but you can replace them with a teaspoon of Worcestershire sauce or a small amount of miso paste to mimic their depth in the dressing.