Classic Caesar Salad
By forgetid
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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.
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