Classic Caesar Salad

Course: Salad

Cuisine: Italian

Prep Time: 30

Cook Time: 15

Total Time: 45

Servings: people

Calories: 683kcal

Author: Kris Longwell

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!

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Ingredients

For the Dressing

5 anchovy fillets packed in oil
3 cloves garlic peeled
2 large egg yolks
¼ cup red wine vinegar
½ lemon juice, about 1 tbsp
1 cup olive oil
8 tablespoon Romano cheese grated
1 tablespoon Italian parsley fresh, chopped
½ teaspoon oregano dried
salt and pepper

For the Croutons

3 tablespoon olive oil
1 tablespoon garlic minced
½ teaspoon oregano dried
4 ¾-inch thick slices Italian bread
3 tablespoon Romano cheese grated
1 tablespoon flat-leaf parsley chopped

For the Salad

1 large head romaine lettuce about 1 lb
5 Parmesan cheese divided, freshly grated

Instructions

Make the Dressing

In a food processor or blender, puree the 5 anchovy fillets. Add the garlic and pulse until the mixture is well blended.
5 anchovy fillets, 3 cloves garlic
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.
2 large egg yolks, ¼ cup red wine vinegar, ½ lemon
With the motor running, add the olive oil in a slow, steady stream until it is incorporated.
1 cup olive oil
Add the cheese, parsley, and oregano and pulse the mixture for 10 seconds.
8 tablespoon Romano cheese, 1 tablespoon Italian parsley, ½ teaspoon oregano
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.
salt and pepper

Make the Croutons

Preheat oven to 350°F.
In a large mixing bowl, stir together the olive oil, garlic, and oregano. Whisk the mixture well.
3 tablespoon olive oil, 1 tablespoon garlic, ½ teaspoon oregano
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.
4 ¾-inch thick slices Italian bread
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 tablespoon of the cheese and the parsley, and toss them together well. Set aside.
3 tablespoon Romano cheese, 1 tablespoon flat-leaf parsley

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.
1 large head romaine lettuce
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 at least an hour.

Assemble the Salad

Place the lettuce in a bowl. Add most of the croutons and 3 tablespoon of the cheese. Spoon 1 cup of the dressing over the salad and mix it together well, using your hands or tongs. Reserve the remaining dressing to serve at the table.
5 Parmesan cheese
Pile the salad on a platter and top it with the remaining 2 tablespoon of cheese, extra croutons, and freshly ground black pepper. Serve at once!

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

The dressing can be prepared up to 2 days in advance. The croutons can be made 24 hours in advance. Keep the dressing chilled in the fridge in a jar with a lid, and store the croutons in an air-tight container on the counter.

The dressing should not be served to anyone with a compromised immune system, because of the raw eggs. The raw egg yolks can be substituted with quality mayonnaise or pasteurized eggs.

Nutrition