Classic Caesar Salad

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Classic Caesar Salad
Nailing this misunderstood classic (no, we don't want grilled chicken) is all about restraint and, yes, anchovies.

6 servings

Recipe by Sue Li and Chris Morocco

Photograph by Danny Kim

May 2013

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  • 6

Ingredients

  • Dressing:
  • Nailing this misunderstood classic (no, we don't want grilled chicken) is all about restraint and, yes, anchovies.
  • 6 6 6 anchovy fillets packed in oil
  • 1 1 1 small garlic clove
  • Pinch Pinch of kosher salt
  • 2 2 2 large egg yolks
  • 2 2 2 tablespoons fresh lemon juice, additional if needed
  • 3/4 3/4 3/4 teaspoon Dijon mustard
  • 2 2 2 tablespoons olive oil
  • 1/2 1/2 1/2 cup vegetable oil
  • 3 3 3 tablespoons finely grated Parmesan
  • Salt
  • Freshly ground black pepper
  • Croutons:
  • 3 3 1-inch cups torn 1-inch pieces country bread
  • 3 3 3 tablespoons olive oil
  • kosher salt
  • freshly ground black pepper
  • Salad:
  • 3 3 3 romaine hearts
  • Grated Parmesan Gheese (Grated and Shaved)

Preparation

Step 1

Chop together 6 anchovy fillets packed in oil, 1 small garlic clove, and a pinch of kosher salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in 2 large egg yolks*, 2 tablespoons fresh lemon juice, and 3/4 teaspoon Dijon mustard. Adding drop by drop to start, gradually whisk in 2 tablespoons olive oil, then 1/2 cup vegetable oil; whisk until dressing is thick and glossy. Whisk in 3 tablespoons finely grated Parmesan. Season with salt, freshly ground black 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. Toss 3 cups torn 1-inch pieces country bread with 3 tablespoons olive oil on a baking sheet; season with kosher salt and freshly ground black pepper. Bake at 375°, tossing occasionally, until golden, 10-15 minutes.

Use whole leaves from 3 romaine hearts to feed 6 people. 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.

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