Photo: Caesar Salad with Homemade Dressing Recipe
Ingredients
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.
Directions
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.
Notes
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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By chuckwoods_875018
Tacoma, WA
on February 26, 2013
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The dressing didn't have quite enough Caesar bite, so I doubled the anchovy fillets to 4, okay, maybe 5, one extra garlic clove, and instead of kosher salt, I added that one-third cup of grated parmesan cheese whisked in last (instead of sprinkled over the lettuce-use shredded parmesan for that. Stir in a couple of grinds of pepper and you have a creamy Caesar dressing that sticks to the romaine and the croutons.
By CookinKaren1
Northern California
on January 23, 2013
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Loved the dressing. Very simple and straight forward. I used anchovy paste (my poor husband had to make a last minute run for that. At first I didn't add the anchovy (I don't like and it just didn't have that Ceasar taste. I did add a little more garlic and used 1/2 half olive oil and 1/2 canola. I did coddle the eggs. Thanks for the great recipe.
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