Classic Caesar Salad
★★★☆☆
Ingredients
- Croutons
- 3 cups firm day-old white bread cubes (¾-inch pieces) (about 5 ounces)720 ml firm day-old white bread cubes (¾-inch pieces) (about 5 ounces)
- ½ cup extra-virgin olive oil120 ml extra-virgin olive oil
- 6 oil-packed anchovy fillets6 oil-packed anchovy fillets
- ¼ teaspoon kosher salt1 ml kosher salt
- ¼ teaspoon black pepper1 ml black pepper
- Dressing and Salad
- 4 to 6 oil-packed anchovy fillets, chopped4 to 6 oil-packed anchovy fillets, chopped
- 1 large egg yolk1 large egg yolk
- 1 large garlic clove, grated (about ¾ teaspoon)1 large garlic clove, grated (about ¾ teaspoon)
- ½ teaspoon grated lemon zest2 ml grated lemon zest
- 2 tablespoons fresh lemon juice30 ml fresh lemon juice
- 1 teaspoon Dijon mustard5 ml Dijon mustard
- ⅓ cup canola oil80 ml canola oil
- 1 ounce Parmesan cheese, grated (about ¼ cup), plus more for serving30 g Parmesan cheese, grated (about ¼ cup), plus more for serving
- ½ teaspoon Worcestershire sauce2 ml Worcestershire sauce
- ¼ teaspoon kosher salt, plus more to taste1 ml kosher salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste1 ml black pepper, plus more to taste
- 4 (4- to 5-ounce) small romaine heads (such as Little Gem), separated into leaves4 (4- to 5-ounce) small romaine heads (such as Little Gem), separated into leaves
- Lemon wedges, for servingLemon wedges, for serving
Instructions
- 1. Make the croutons: Preheat oven to 350°F. Place bread cubes on a large rimmed baking sheet. Heat olive oil in a small skillet over medium heat. Add anchovies, and cook, stirring often, until the fillets break down and meld with the oil, 2 to 3 minutes. Remove from heat, and drizzle oil over bread. Sprinkle with salt and pepper; toss to coat. Bake in preheated oven until golden and crisp, 10 to 12 minutes. Let cool on pan to room temperature, about 7 minutes.
- 2. Make the dressing and salad: Mash anchovies to a paste using the flat side of a knife; add to a large bowl. Whisk in egg yolk, garlic, lemon zest and juice, and mustard. Slowly add canola oil to bowl, whisking constantly, until yolk mixture is emulsified, thick, and pale yellow in color. Whisk in cheese, Worcestershire sauce, salt, and pepper. Add lettuce and croutons to bowl. Toss gently until lettuce and croutons are coated with dressing. Top servings with grated Parmesan, and season with salt and pepper to taste. Serve immediately with lemon wedges.
Caesar is all about the umami punch of anchovies. This version features anchovy butter croutons for extra flavor in every bite. Use Little Gem romaine heads to eliminate chopping. The dressing can be made tableside for presentation. Croutons can be made up to 3 days ahead; dressing can be made 1 day ahead. When making dressing, add oil gradually to maintain emulsification. Day-old bread works best for croutons as it has lost moisture and won't become oversaturated. Can substitute 1 tsp anchovy paste for every 2 anchovy fillets.
Wine Pairing: Crisp White — Sauvignon Blanc — the wine's bright acidity and herbaceous notes complement the tangy lemon dressing while cutting through the rich anchovy and Parmesan flavors