Description
A bright and tangy Caesar salad with a homemade dressing that is rich, savory, and perfectly balanced.
Ingredients
Scale
- 300–400 g Romaine lettuce (3–4 heads)
- 120 ml Extra-virgin olive oil (1/2 cup)
- 60 ml Neutral oil (1/4 cup), such as grapeseed (optional)
- 2 large Egg yolks
- 30 ml Lemon juice (2 tbsp)
- 5 ml Dijon mustard (1 tsp)
- 12 g Anchovy fillets (4 fillets), minced
- 1 medium clove Garlic, grated
- 5 ml Worcestershire sauce (1 tsp)
- 50 g Parmesan cheese (1/2 cup finely grated + extra for shaving)
- 200 g Stale country bread (7 oz, ~4 slices) for croutons
- 30 ml Olive oil (2 tbsp) for croutons
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 190°C (375°F). Tear the country bread into cubes and toss with olive oil and a pinch of salt. Spread in a single layer and toast for 8–10 minutes until golden.
- Trim and core the romaine, wash the leaves, and dry thoroughly. Tear into large pieces.
- In a bowl, whisk together egg yolks, lemon juice, Dijon mustard, Worcestershire sauce, garlic, and anchovy until smooth. Gradually add the olive oil while whisking to create the dressing.
- Place the romaine in a large bowl. Add half the dressing and toss gently until coated. Scatter croutons on top and shave additional Parmesan cheese before serving.
Notes
For best emulsification, use room-temperature ingredients. Adjust salt based on the saltiness of the cheese and anchovies.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 820mg
- Fat: 42g
- Saturated Fat: 9g
- Unsaturated Fat: 33g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 230mg