Caesar Salad

Serves: 5

Cody DuBuque

1 January 1970

Based on User reviews:

54

Spice

41

Sweetness

54

Sourness

38 mins

Prep time (avg)

5

Difficulty

Ingredients:

1 small

Garlic (clove)

2 large

Egg Yolk (*)

2 tbsps

Lemon Juice (fresh)

3 tsp

Dijon Mustard

5 tbsps

Olive Oil (divided)

1 cup

Vegetable Oil

3 tbsps

Grated Parmesan (finely)

3 cups

Country Bread (torn 1-inch pieces)

1

Kosher Salt

1

Ground Black Pepper (freshly)

Directions:

1

1 The Dressing A great Caesar salad gets its swagger from a great dressing

2

Squeamish about raw egg yolks and anchovies? Sorry

3

Yolks are what give richness to the emulsion, while anchovies provide a briny blast (and that whole umami thing)

4

Here's our go-to recipe: Chop together 6 anchovy fillets packed in oil, 1 small garlic clove, and a pinch of kosher salt

5

Use the side of a knife blade to mash into a paste, then scrape into a medium bowl

6

Whisk in 2 large egg yolks*, 2 tablespoons fresh lemon juice, and 3/4 teaspoon Dijon mustard

7

Adding drop by drop to start, gradually whisk in 2 tablespoons olive oil, then 1/2 cup vegetable oil; whisk until dressing is thick and glossy

8

Whisk in 3 tablespoons finely grated Parmesan

9

Season with salt, freshly ground black pepper, and more lemon juice, if desired

10

Can be made 1 day ahead

11

A great Caesar salad gets its swagger from a great dressing

12

Squeamish about raw egg yolks and anchovies? Sorry

13

Yolks are what give richness to the emulsion, while anchovies provide a briny blast (and that whole umami thing)

14

Here's our go-to recipe: Chop together 6 anchovy fillets packed in oil, 1 small garlic clove, and a pinch of kosher salt

15

Use the side of a knife blade to mash into a paste, then scrape into a medium bowl

16

Whisk in 2 large egg yolks*, 2 tablespoons fresh lemon juice, and 3/4 teaspoon Dijon mustard

17

Adding drop by drop to start, gradually whisk in 2 tablespoons olive oil, then 1/2 cup vegetable oil; whisk until dressing is thick and glossy

18

Whisk in 3 tablespoons finely grated Parmesan

19

Season with salt, freshly ground black pepper, and more lemon juice, if desired

20

Can be made 1 day ahead

21

2 The Croutons Make your own

22

Tearing, not cutting, the bread ensures nooks and crannies that catch the dressing and add texture

23

Toss 3 cups torn 1" pieces country bread with 3 tablespoons olive oil on a baking sheet; season with kosher salt and freshly ground black pepper

24

Bake at 375°F, tossing occasionally, until golden, 10-15 minutes

25

Make your own

26

Tearing, not cutting, the bread ensures nooks and crannies that catch the dressing and add texture

27

Toss 3 cups torn 1" pieces country bread with 3 tablespoons olive oil on a baking sheet; season with kosher salt and freshly ground black pepper

28

Bake at 375°F, tossing occasionally, until golden, 10-15 minutes

29

3 The Lettuce Use whole leaves from 3 romaine hearts to feed 6 people

30

They provide the ideal mix of crispness, surface area, and structure

31

Use whole leaves from 3 romaine hearts to feed 6 people

32

They provide the ideal mix of crispness, surface area, and structure

33

4 The Cheese Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing

34

Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts

35

Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing

36