Classic Caesar Salad

By bjlazyl

Ingredients

• anchovy fillets packed in oil, drained
• small garlic clove
• Kosher salt
• large egg yolks
• fresh lemon juice, plus more
• Dijon mustard
• olive oil
• vegetable oil
• finely grated Parmesan
• Freshly ground black pepper
• torn 1" pieces country bread, with crusts
• olive oil
• romaine hearts, leaves separated
• Parmesan, for serving

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired.

DO AHEAD: Can be made 1 day ahead.

Make your own. Tearing, not cutting the bread ensures nooks and crannies that catch the dressing and add texture. Preheat oven to 375°. Toss bread with olive oil on a baking sheet; season with salt and pepper. Bake, tossing occasionally, until golden, 10–15 minutes.

Use whole leaves; they provide the ideal mix of crispness, surface area, and structure.

Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.

Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.