Caesar Salad with Homemade Dressing

Total Time:
30 min
20 min
10 min

4 to 6 servings

  • Caesar Dressing:
  • 2 eggs, coddled (if desired) then separated and yolks reserved
  • 2 tablespoons fresh lemon juice
  • 2 to 3 dashes Worcestershire sauce
  • 2 boneless anchovy fillets, minced
  • 2 cloves garlic, minced
  • 1 cup olive oil, canola oil or equivalent light salad oil
  • Kosher salt and freshly cracked black pepper
  • Croutons:
  • 1/4 French baguette
  • 3 tablespoons olive oil
  • 1/2 cup shredded Parmesan
  • 2 teaspoons fresh thyme leaves
  • Kosher salt and freshly cracked black pepper
  • Salad:
  • 2 large heads romaine lettuce
  • 1/3 cup grated Parmesan
  • Cook's Note: To coddle eggs, place the eggs place into very warm water to warm the egg through, 3 to 4 minutes, then separate and reserve the yolks.
Watch how to make this recipe.
  • Preheat the oven to 375 degrees F.

  • For the Caesar dressing: Beat the egg yolks in a large mixing bowl. Add the lemon juice, Worcestershire sauce, anchovy and garlic and whisk to combine. Slowly drizzle in the olive oil until the mixture emulsifies. Season with salt and pepper. Cover and refrigerate until ready for use.

  • For the croutons: Cut the baguette on an angle to create thin, oval slices about 1/4-inch thick. On a large baking sheet, arrange the slices evenly. Brush the bread with olive oil and top with the Parmesan and thyme. Season with salt and pepper. Bake until the Parmesan is melted and the croutons are golden brown around the edges, 5 to 7 minutes. Remove from the oven and allow to cool. Store in an airtight container if not using immediately.

  • For the salad: Core the romaine and trim the top 1/2 inch off the leaves. Fan the leaves out on a serving plate (or chop into 1/2-inch pieces if you prefer). Sprinkle the Parmesan over the lettuce and drizzle the dressing on top. Top with 2 to 3 croutons per plate and serve.

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.

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