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Classic Caesar Salad
Our best Caesar salad recipe is a classic version with a zesty homemade Caesar salad dressing and crunchy garlic croutons. Make it at home tonight.
👥 6 Servings⏱️ Prep & Cook: 25 min🔥 Cook: 25 min👤 Shelley Wiseman📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●measuring cup
- ●whisk
📝 Preparation Steps
1
Season large bowl (preferably wooden) by rubbing 1 cut half of garlic and 1 tsp. oil onto bottom and side of bowl (reserve garlic).
2
Heat ¾ cup extra-virgin olive oil with both halves of reserved garlic in a large skillet over moderately high heat, stirring, until golden, 1–⏱️ 2 minutes, then discard garlic. Add 1 Portuguese roll or a 7" piece of baguette, cut into ¾" cubes and cook, turning occasionally, until golden on all sides, about ⏱️ 2 minutes. Transfer croutons to paper towels to drain. Pour oil through a small fine-mesh sieve into a heatproof measuring cup and add enough additional olive oil to total 6 Tbsp.
Portuguese roll or a 7" piece of baguette, cut into ¾" cubes1 (3-oz.)
3
Add 8 anchovy fillets packed in oil, drained to prepared salad bowl and mash to a paste with a fork. Whisk in 1 large egg and 2 Tbsp. fresh lemon juice until combined. Pour reserved 6 Tbsp. extra-virgin olive oil (warm or at room temperature) in a slow stream, whisking until emulsified. Add kosher salt and freshly ground black pepper to taste.
anchovy fillets packed in oil, drained8. fresh lemon juice2 TbspKosher salt and freshly ground black pepper
4
Add 3 hearts of romaine, leaves separated but left whole to dressing and toss to coat. Add croutons and toss briefly.
hearts of romaine (an 18-oz. package), leaves separated but left whole3
5
Divide salad among 6 large plates, then sprinkle with 1 oz. finely grated Parmigiano-Reggiano and more black pepper to taste. Serve immediately. Do ahead: Although the croutons are best warm, they can be fried ⏱️ 1 hour ahead. Editor’s note: This recipe was originally printed in the June 2005 issue of ‘Gourmet.’ Head this way for more of our favorite salad recipes →
. finely grated Parmigiano-Reggiano (½ cup), divided1 oz
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