Caesar Salad (classic)
- The Croutons:
- The Dressing
- 6 anchovy filets packed in oil, drained
- 1 small garlic clove
- kosher salt
- 2 large egg yoks
- 2 TBSP fresh lemon juice, plus more
- 3/4 tsp Dijon mustard
- 2 TBSp olive oil
- 1;2 cup vegetable oil
- 3 Tbsp finely grated Parmesan
- Freshly ground black pepper
- 3 cups torn 1" pieces of country bread, with crusts
- 3 Tbsp olive oil
- The Lettuce
- 3 romaine hearts, leaves separated
- The Cheese
- Parmesan for serving
Chop together anchovy filets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a med 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
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 baking sheet; season with salt and pepper, Bake, tossing occasionally, until golden, 10-15 mins.
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 pepper 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 Parmesan.