Classic Caesar Salad

Name: Classic Caesar Salad
Prep time: 30 min
Total time: 30 min
Cuisine: American
Ingredients: 200g romaine lettuce hearts, cut into large pieces.; - 2 garlic cloves, peeled and smashed.; 1/2 tsp Kosher salt or to taste.; 1/2 tsp Freshly ground pepper to taste.; - 3 tablespoons unsalted butter, melted.; - 1/3 cup plus 2 tablespoons extra-virgin olive oil.; -250 g Country Bread with crusts, teared by hand into chunks.; - 1 cup finely grated Parmigiano-Reggiano.; - 3 oil-packed anchovy fillets.; - 2 tablespoons fresh lemon juice.; - 1/2 teaspoon Dijon mustard.; - 1 egg yolk.

5 steps

Prep:30min

The Classic Caesar Salad with Homemade Dressing is incredibly easy to make and tastes so much better than store-bought. this rich and creamy version is the one everybody loves. It’s not too garlicky and not too fishy.

Updated at: Wed, 16 Aug 2023 19:49:28 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories502.4 kcal (25%)

Total Fat35.6 g (51%)

Carbs32 g (12%)

Sugars5.2 g (6%)

Protein15.2 g (30%)

Sodium931.7 mg (47%)

Fiber5.7 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

200gromaine lettuce hearts

cut into large pieces

½ tsppepper

Freshly ground, to taste

3 tablespoonsunsalted butter

melted

⅓ cupextra-virgin olive oil

250gCountry Bread

with crusts, teared by hand into chunks

1 cupParmigiano-Reggiano

finely grated

3oil-packed anchovy fillets

2 tablespoonsfresh lemon juice

½ teaspoonDijon mustard

1egg yolk

Instructions

Step 1

Wash the lettuce and dry in a salad spinner or colander, until it’s completely dry, and store in the refrigerator until you’re ready to use, when ready to toss all ingredients, tear off chunks of lettuce from the heads of romaine lettuce (do not use a knife to cut).

Step 2

Place garlic in a large bowl, add 1/4 teaspoon salt, and mash to a paste with a pestle. Transfer half of paste to a baking sheet; set bowl aside to use later.

Step 3

With the fork, stir butter and 2 tablespoons oil into garlic paste on sheet. Toss with bread cubes to evenly coat. Sprinkle with 1/4 cup cheese, season with salt and pepper, and toss again to evenly coat. Spread into a single layer. Bake into 200C preheat oven, stirring halfway through, until crisp and golden, 12 to 15 minutes. Let cool to room temperature on sheet.

Step 4

Add anchovies to the large bowl with garlic paste and mash to a paste with a fork. Whisk in lemon juice, Dijon, and egg yolk. Season with 1/4 teaspoon each salt and pepper. Slowly add remaining 1/3 cup oil in a thin stream, whisking constantly.

Step 5

Add lettuce using your hands to gently toss together the lettuce, remaining 3/4 cup cheese and croutons. Top with grated Parmesan cheese & Serve immediately

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