Classic Caesar Salad
Servings: 4 people
Calories: 298kcal
Made-from-scratch Classic Caesar Salad is so good. Perfect start before a fabulous pasta dish. All the components to this authentic salad can be made in advance. Simply assemble just before serving. This is the real deal!
Print Recipe
Ingredients
FOR THE SALAD DRESSING
- 6 anchovy fillets packed in oil
- 3 cloves garlic peeled
- 2 large egg yolks
- 1/4 cup red wine vinegar
- Juice of 1 small lemon
- 1 cup olive oil
- 8 tbsp Romano cheese grated
- 1 tbsp fresh flat-leaf parsley chopped
- 1/4 tsp dried oregano
- Kosher salt and freshly ground black pepper
FOR THE CROUTONS
- 3 tbsp olive oil
- 1 tbsp garlic minced
- 1/4 tsp dried oregano
- 4 3/4-inch thick slices Italian bread
- 5 tbsp Romano cheese grated
- 1 tbsp flat-leaf parsley chopped
FOR THE SALAD
- 1 large head romaine lettuce about 1 lb
- 3 anchovy fillets for garnish, optional
Instructions
MAKE THE DRESSING
- In a blender, or food processor, puree the 6 anchovy fillets. Add the garlic and pulse until the mixture is well blended.
- Add the egg yolks and blend the mixture for about 2 minutes. Turn off the motor, add the vinegar and lemon juice, and pulse for another 30 seconds.
- With the motor running, add the olive oil in a slow, steady stream until it is incorporated.
- Add the cheese, parsley, and oregano and pulse the mixture for 10 seconds.
- Season the dressing to taste with a pinch of salt and pepper. Transfer to a glass or container with a tight fitting lid, and refrigerate for at least 4 hours and up to 24 hours. Chilling the dressing thickens it, and the thicker it gets, the better it sticks to the lettuce.
MAKE THE CROUTONS
- Pre-heat oven to 350° F.
- In a large mixing bowl, stir together the olive oil, garlic, and oregano. Whisk the mixture well.
- Trim the crusts from the bread and cut each slice into 1-inch squares. Place the bread cubes in the bowl and toss them until they are well coated.
- Spread the bread cubes on a baking sheet and bake them for 15 to 20 minutes, stirring at least once, halfway through baking, until they are crispy and browned.
- Transfer the croutons to a bowl, add 2 tbsp of the cheese and the parsley, and toss them together well. Set aside.
PREPARE THE LETTUCE
- Using your hands, or a large sharp knife, cut the lettuce into bite-sized pieces, and then wash thoroughly under cold water. Dry with a salad spinner or with paper towels.
- Transfer the lettuce back to your colander and cover with a kitchen towel, or into large plastic baggies (left open) and refrigerate until very cold and crisp. Usually a couple hours.
ASSEMBLE THE SALAD
- Place the lettuce in a bowl. Add the croutons and 2 tbsp of the cheese. Spoon 1 cup of the dressing over the salad and mix them together well, using your hands or tongs. Reserve the remaining dressing for another use.
- Pile the salad on a platter and top it with remaining tbsp of cheese and freshly ground black pepper. Place the 3 anchovies on top of the salad is using. Serve at once!
Video
Nutrition
Calories: 298kcal