The Best Caesar Salad Recipe Recipe

Name: The Best Caesar Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons plus 1/4 cup (105ml) extra-virgin olive oil, divided; 2 medium cloves garlic, minced (about 2 teaspoons); 3 cups hearty bread, cut into 3/4-inch cubes; 2 ounces finely grated Parmesan cheese (about 1 cup), divided; Kosher salt and freshly ground black pepper; 1 egg yolk; 1 tablespoon (15ml) juice from 1 lemon; 2 to 6 anchovies (see note); 1 teaspoon (5ml) Worcestershire sauce (see note); 1/3 cup (80ml) canola oil; 2 heads romaine lettuce, inner leaves only, washed and carefully dried, large leaves torn into smaller pieces, smaller leaves left intact

Servings: persons

3 tablespoons plus 1/4 cup (105ml) extra-virgin olive oil, divided
2 medium cloves garlic, minced (about 2 teaspoons)
3 cups hearty bread, cut into 3/4-inch cubes
2 ounces finely grated Parmesan cheese (about 1 cup), divided
Kosher salt and freshly ground black pepper
1 egg yolk
1 tablespoon (15ml) juice from 1 lemon
2 to 6 anchovies (see note)
1 teaspoon (5ml) Worcestershire sauce (see note)
1/3 cup (80ml) canola oil
2 heads romaine lettuce, inner leaves only, washed and carefully dried, large leaves torn into smaller pieces, smaller leaves left intact

1
Adjust oven rack to middle position and preheat oven to 375u00b0F (190u00b0C). In a small bowl, combine 3 tablespoons (45ml) olive oil with minced garlic and whisk for 30 seconds. Transfer to a fine-mesh strainer set over a large bowl and press with the back of a spoon to extract as much oil as possible, leaving garlic behind. Reserve pressed garlic separately. Add bread cubes to garlic oil and toss to coat. Add 2 tablespoons Parmesan cheese, season to taste with salt and pepper, and toss again. Transfer to a rimmed baking sheet. Bake until croutons are pale golden brown and crisp, about 15 minutes. Remove from oven and toss with 2 more tablespoons Parmesan. Allow to cool.
2
While croutons bake, make the dressing. Combine egg yolk, lemon juice, anchovies, Worcestershire sauce, pressed garlic, and 1/4 cup Parmesan cheese in the bottom of a cup that just fits the head of an
3
or in the bottom of a
4
. With blender or processor running, slowly drizzle in canola oil until a smooth emulsion forms. Transfer mixture to a medium bowl. Whisking constantly, slowly drizzle in remaining 1/4 cup (60ml) extra-virgin olive oil. Season to taste generously with salt and pepper.
5
To serve, toss lettuce with a few tablespoons of dressing, adding more if desired. Once lettuce is coated, add half of remaining cheese and three-quarters of croutons and toss again. Transfer to a salad bowl and sprinkle with remaining cheese and croutons. Serve.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 11 ingredients. The key ingredients include: 3 tablespoons plus 1/4 cup (105ml) extra-virgin olive oil, divided, 2 medium cloves garlic, minced (about 2 teaspoons), 3 cups hearty bread, cut into 3/4-inch cubes, 2 ounces finely grated Parmesan cheese (about 1 cup), divided, and more.

Yes, The Best Caesar Salad Recipe 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.

The Best Caesar Salad Recipe

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