A Classic Caesar salad is made with Romaine Lettuce and croutons and is tossed with a creamy dressing, mainly comprised of egg yolk, Parmesan cheese and a few other savory ingredients. Forget bottled dressing, as this homemade dressing recipe tastes just like a high-end restaurant made it!
I’m baaaaaaaaaack! Where have I been? It’s been weeks since I’ve shared a recipe, I know. Can you believe that I created this blog in 2007?! I just needed a brief break from photography and editing recipe cards. I have quite a few recipes to be shared and I’m working on editing those. Thank you for your patience and thank you for being here.
So, about this salad…
My husband loves a Classic Caesar Salad and he jumps at the chance to order one on the rare occasions when we choose to dine at a restaurant. The problem is, sometimes they’re really bad– too much salad dressing (sometimes tasting like it’s bottled) or lettuce that isn’t fresh. It’s time that I learn how to make a Caesar Salad at home, and this recipe from America’s Test Kitchen was an epic success!
Setting up camera lights, to photograph food, in the winter is something I avoid. It’s such a hassle! So, I didn’t photograph the process of making the salad, but I’m sure you can figure it out. I had some thawed chicken breasts that I quickly grilled as extra protein for the salad. There are a few tips on how to make the best Caesar Salad:
- Use fresh Romaine lettuce for a more authentic salad. Wash, rinse and dry in a salad spinner
- Only use freshly grated Parmesan cheese. (Prepackaged grated Parmesan cheese won’t get the results that this salad deserves.)
- You can make the croutons ahead. Store them in an air tight container.
- Don’t be afraid to use an uncooked egg yolk as it’s a vital ingredient. If it scares you (I’ve never gotten sick from it) you can buy pasteurized eggs.
- Anchovies aren’t loved by everyone, including me. The exception is anchovy paste or finely minced anchovies. They “disappear” in the salad dressing and adds so much umami flavor!
- Drizzle the olive oil very slowly while briskly whisking into the egg and cheese mixture. The dressing will emulsify beautifully.
TASTING NOTES: After emulsifying the salad dressing with olive oil, I gave it a quick taste. Hmmm, just a pinch more lemon juice made the dressing really pop. The homemade croutons are divine and I’ll make future croutons just the way America’s Test Kitchen makes them. The garlic definite stood out, so if you prefer a milder flavor, cut the amount in half. My husband was really happy with his Caesar Salad fix, and I’m confident I can make this at home without too much fuss– and a whole lot cheaper!
Ultimate Caesar Salad
Ingredients
FOR THE CROUTONS:
- ¾ cup extra-virgin olive oil
- 2 garlic cloves minced and divided
- ½ teaspoon table salt divided
- ½ teaspoon pepper divided
- 4 ounces ciabatta cut into ½-inch cubes (4 cups)
FOR THE SALAD:
- 1 large egg yolk
- 1 tablespoon lemon juice
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 anchovy fillets rinsed and minced, plus extra fillets for serving (optional)
- ¼ cup grated Parmesan cheese plus 1½ ounces shredded (½ cup) NOTE: Freshly grated Parmesan works best with this recipe.
- 2 romaine lettuce hearts 12 ounces, cut into 1-inch pieces; see NOTE
Instructions
- Before You Begin:
- Use a rasp-style grater or the fine holes of a box grater to grate the Parmesan. To shred it, use the large holes of a box grater. The size of the lettuce is important here. To cut the lettuce into 1-inch pieces, first cut off the core and then cut each romaine heart in half lengthwise. Cut the halves in half lengthwise. Finally, cut crosswise into 1-inch pieces. This recipe contains raw or under cooked eggs, which comes with inherent risks.
- Adjust oven rack to middle position and heat oven to 350 degrees.
For the croutons:
- Stir ¼ cup oil, half of garlic, ¼ teaspoon salt, and ¼teaspoon pepper together in large bowl.
- Add bread and toss to combine. Transfer bread to rimmed baking sheet and bake until light golden, about 18 minutes, stirring halfway through baking. Let cool completely.
For the salad:
- Wipe bowl clean with paper towels.
- Form damp dish towel into ring shape on counter and place the bowl on top. OR, I place a damp dish cloth underneath the salad bowl to prevent slipping.
- Whisk egg yolk, lemon juice, Worcestershire, mustard, anchovies, ¼teaspoon salt, ¼ teaspoon pepper, and remaining garlic together in bowl.
- Whisking constantly, slowly drizzle in remaining ½ cup oil until emulsified.
- Whisk in grated Parmesan.
- Add lettuce, croutons, and shredded Parmesan to bowl with dressing and toss to combine.
- Season with salt and pepper to taste. Serve, garnished with extra anchovies, if using.
Notes
Nutrition
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