Classic Caesar Salad

By forgetid

Ingredients

• For the dressing
• 1/4 cup canola oil
• 1/4 cup extra-virgin olive oil
• 6 oil-packed anchovies
• 4 large cloves garlic, smashed and peeled
• 1 large egg yolk
• 2 Tbs. fresh lemon juice
• 2 tsp. Dijon mustard
• 1 tsp. finely grated lemon zest
• 1/2 tsp. Worcestershire sauce
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1 oz. Parmigiano-Reggiano, finely grated (1/2 cup)
• Tip: Note: This recipe contains a raw egg. If that’s a concern, use a pasteurized egg.For the salad
• 2-3/4 oz. Parmigiano-Reggiano
• 1 large head romaine lettuce (about 1 lb., 6 oz.), trimmed, quartered lengthwise, then cut crosswise into 1- to 1-1/2 -inch strips (12 to 13 cups), washed and dried
• Kosher salt and freshly ground black pepper
• 1 recipe Garlic-Butter Croutons

Details

Servings 4
Adapted from finecooking.com

Preparation

Step 1

Toss to coat.