Caesar Salad Recipe

Name: Caesar Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 1/2 cup extra-virgin olive oil; 2 cups loosely torn country bread (about 3/4-inch pieces); Kosher salt and fresh cracked pepper; 1/4 cup finely grated Parmigiano-Reggiano; 2 tablespoons finely minced fresh parsley; 1/2 cup finely grated Parmigiano-Reggiano; 2 tablespoons roasted garlic; 2 tablespoons sherry vinegar; 1 tablespoon Dijon mustard; 6 white anchovies; 1 egg yolk; 1 1/4 cups canola oil; 30 large leaves from the hearts of romaine lettuce, left whole; Kosher salt and fresh cracked pepper; Small block Pecorino Romano cheese; 18 white anchovies, optional

Servings: persons

1/2 cup extra-virgin olive oil
2 cups loosely torn country bread (about 3/4-inch pieces)
Kosher salt and fresh cracked pepper
1/4 cup finely grated Parmigiano-Reggiano
2 tablespoons finely minced fresh parsley
1/2 cup finely grated Parmigiano-Reggiano
2 tablespoons roasted garlic
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
6 white anchovies
1 egg yolk
1 1/4 cups canola oil
30 large leaves from the hearts of romaine lettuce, left whole
Kosher salt and fresh cracked pepper
Small block Pecorino Romano cheese
18 white anchovies, optional

1
For the croutons: Heat the olive oil over medium-high heat in saute or frying pan.
2
Once it is hot but not smoking, add the bread pieces and stir until the bread has been evenly toasted and is golden brown.
3
Season with salt and pepper.
4
Place the croutons in a bowl with a lining of paper towel to drain the oil.
5
Immediately toss the cheese into the croutons, followed by the parsley.
6
Store at room temperature.
7
For the dressing: Combine the cheese, roasted garlic, vinegar, mustard, anchovies and egg yolk in a food processor.
8
Blend until a smooth paste has been formed.
9
If necessary, add 2 tablespoons water to ensure it is a smooth paste, and not clumpy.
10
With the machine running, emulsify the oil into the paste in a steady stream.
11
Add more water or vinegar as necessary, depending on how loose or acidic you prefer the dressing.
12
To finish the salad: Place the lettuce leaves onto a serving platter and drizzle the dressing on top.
13
Season with salt and pepper.
14
Using a peeler, shave large pieces of the Pecorino cheese over the lettuces, followed by the croutons and anchovies if using.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup extra-virgin olive oil, 2 cups loosely torn country bread (about 3/4-inch pieces), Kosher salt and fresh cracked pepper, 1/4 cup finely grated Parmigiano-Reggiano, and more.

Yes, Caesar Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Caesar Salad

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