https://www.copymethat.com/r/9csq3xrhnk/classic-caesar-salad/
146047671
amj9bnu
9csq3xrhnk
2024-10-06 16:15:50
Classic Caesar Salad
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Squeamish about raw egg yolks and anchovies? Sorry! Yolks are what give richness to a classic Caesar salad dressing recipe, while umami anchovies are the primary reason it tastes so good—that, and a good garlicky kick. (If you just cannot, substitute mayo for a lazy Caesar, replacing the anchovy with a splash of Worcestershire sauce.)
Homemade croutons are a must—but don’t dice any old bread into perfect cubes. Tear a rustic country sourdough or other sturdy loaf into bite-size pieces. The shaggy edges will hold onto the creamy dressing and make the salad more dynamic to eat. Pre-shredded cheese is also a no-go. Pick up a hunk of real Parmesan cheese (Parmigiano Reggiano if you can get your hands on some) and shave it into thin planks with a vegetable peeler.
Use your hands to toss the cold romaine lettuce leaves—whole, not chopped—in your largest bowl. Distributing Caesar dressing evenly requires feeling, so leave the tongs aside, give your hands a good wash, and dive right in.
Homemade croutons are a must—but don’t dice any old bread into perfect cubes. Tear a rustic country sourdough or other sturdy loaf into bite-size pieces. The shaggy edges will hold onto the creamy dressing and make the salad more dynamic to eat. Pre-shredded cheese is also a no-go. Pick up a hunk of real Parmesan cheese (Parmigiano Reggiano if you can get your hands on some) and shave it into thin planks with a vegetable peeler.
Use your hands to toss the cold romaine lettuce leaves—whole, not chopped—in your largest bowl. Distributing Caesar dressing evenly requires feeling, so leave the tongs aside, give your hands a good wash, and dive right in.
Servings: 6
Servings: 6
Ingredients
- subheading: CAESAR DRESSING:
- 6 anchovy fillets packed in oil, drained
- 1 small garlic clove
- Kosher salt
- 2 large egg yolks
- 2 Tbsp. fresh lemon juice, plus more
- ¾ tsp. Dijon mustard
- 2 Tbsp. extra-virgin olive oil
- ½ cup vegetable oil
- 3 Tbsp. finely grated Parmesan
- Freshly ground black pepper
- subheading: CROUTONS:
- 3 cups torn 1" pieces country bread, with crusts
- 3 Tbsp. extra-virgin olive oil
- Kosher salt, freshly ground black pepper
- subheading: ASSEMBLY:
- 3 romaine hearts, leaves separated
- Parmesan, for serving
Steps
- subheading: CAESAR DRESSING:
- Chop together 6 anchovy fillets packed in oil, drained, 1 small garlic clove, and a pinch of kosher salt. Use the side of a knife blade to mash into an anchovy paste, then scrape into a medium bowl. Whisk in 2 large egg yolks, 2 Tbsp. fresh lemon juice, and ¾ tsp. Dijon mustard. Adding drop by drop to start, gradually whisk in 2 Tbsp. extra-virgin olive oil, then ½ cup vegetable oil; whisk until dressing is thick and glossy. Whisk in 3 Tbsp. finely grated Parmesan. Season with salt, freshly ground pepper, and more lemon juice, if desired.
- Do ahead: Dressing can be made 1 day ahead. Store in an airtight container and chill.
- subheading: CROUTONS:
- Preheat oven to 375°. Toss 3 cups torn 1" pieces country bread, with crusts, with 3 Tbsp. extra-virgin olive oil on a baking sheet; season with kosher salt and freshly ground pepper. Bake, tossing occasionally, until golden, 10 to 15 minutes.
- Do ahead: Croutons can be made 2 days ahead. Store in an airtight container at room temperature.
- subheading: ASSEMBLY:
- Place 3 romaine hearts, leaves separated (for the ideal mix of crispness, surface area, and structure), in a large bowl. Use a vegetable peeler to thinly shave a modest amount of Parmesan (a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing) on a plate. Use your hands to gently toss together the lettuce, croutons, and dressing. Top with the shaved parm.