Classic Caesar Salad

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 to 5 anchovies packed in oil, drained
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, grated
  • 1/3 baguette, cut into 3/4-inch cubes
  • 2 tablespoons chopped fresh parsley
  • Kosher salt and freshly ground pepper
  • 1 large egg, at room temperature
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon mustard powder
  • 1/2 cup extra-virgin olive oil
  • 2 heads romaine lettuce, chopped
  • 1/2 cup shredded parmesan cheese (about 2 ounces)
Directions

Preheat the oven to 400 degrees F. Soak the anchovies in a bowl of water, 5 minutes. Drain and pat dry, then finely chop and mash to form a paste; set aside.

Make the croutons: Combine the butter with the garlic in a small saucepan over medium-low heat; cook, swirling the pan occasionally, 5 minutes. Remove from the heat and pour into a medium bowl. Add the bread cubes and parsley and toss; season with salt and pepper. Arrange the bread on a baking sheet in a single layer and bake until golden brown and crisp, about 10 minutes; let cool.

Meanwhile, make the dressing: Bring a small saucepan of water to a boil. Gently lower the egg into the water, then immediately remove the pan from the heat and let stand 5 minutes. Drain and rinse the egg under cold water; crack into a large bowl. Whisk in the anchovy paste, the vinegar, Worcestershire sauce, lemon juice and mustard powder until smooth. Whisk in the olive oil in a slow, steady stream until emulsified; season with salt and pepper.

Add the lettuce, croutons and about one-third of the parmesan to the bowl with the dressing and gently toss. Divide among plates and top with the remaining parmesan.

Photograph by Johnny Miller


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