Caesar Salad/Croutons
Classic caesar salad recipe with homemade cheesy, garlicky croutons–doesn't get much better! The dressing here is relatively simple, just be sure to incorporate the oil very slowly and whisk constantly: A few drops at a time to start. See note for an eggless version.
Ingredients
- 2 tablespoonsextra virgin olive oil
- 2 tablespoonsfinely grated parmesan cheese
- 1garlic clove, (finely grated or minced)
- ¼ teaspoonkosher salt
- ⅛ teaspoonfreshly ground black pepper
- 2 cupscubed crusty bread ((about 3/4-inch cubes from 2 to 3 slices))
- 3oil-packed anchovy filets, (finely chopped)
- 1garlic clove, (finely grated)
- ¼ teaspoonkosher salt
- 1egg yolk
- 2 tablespoonslemon juice
- ⅓ cupextra virgin olive oil
- ¼ cupfinely grated parmesan cheese
- ¼ teaspoonfreshly ground black pepper
- 2hearts romaine lettuce, (chopped)
- shaved or grated parmesan cheese
Directions
- 1
Preheat the oven: Preheat the oven to 375°F.
- 2
Season the Croutons: In a medium mixing bowl, whisk together the olive oil, parmesan, garlic, salt, and pepper. Add the cubed bread to the bowl and toss to coat.
- 3
Bake the Croutons: Spread the bread cubes onto a sheet pan without overlapping. Bake for 10 minutes, toss, and bake until golden and crisp, 5 to 10 minutes more. Remove from the oven when they’re golden and crisp and set aside to cool.
- 4
Make the Caesar Salad Dressing: In a medium mixing bowl, use a fork to mash the anchovies, grated garlic, and salt to form a paste. Switch to a whisk and whisk in the lemon juice, then add the egg yolk and whisk to combine.
- 5
Emulsify the oil (slowly!). Whisking constantly, add the olive oil one drop at a time, waiting for each addition to emulsify before adding the next. After the first couple of tablespoons, switch to pouring the olive oil in a thin, steady stream, while still whisking constantly. The dressing should look cohesive and thickened slightly, like a loose aioli.
- 6
Finish the Caesar Dressing: Stir in the grated parmesan and ground pepper.
- 7
Make the Salad: In a large serving bowl, add the chopped romaine lettuce, layering it with the dressing. Use salad servers to toss the lettuce in the dressing until coated evenly. Top with the croutons and extra grated parmesan or parmesan shavings. Serve immediately.