52 minutes
A homemade Caesar Salad with crisp greens, crunchy croutons, and creamy dressing that surpasses any store-bought version.
Day-Old Country Or Sourdough Bread, Torn into bite-sized pieces
0 oz
Extra Virgin Olive Oil, Drizzled
0.25 fluid ounces
to taste
Neutral Oil, Slowly drizzled
0.25 fluid ounces
Egg Yolk, Raw
each
to taste
Anchovy Fillets, Mashed into a paste
0 oz
Garlic, Finely grated
cloves
0.25 fluid ounces
Parmesan Cheese, Finely grated
0 oz
0.25 fluid ounces
Black Pepper, Freshly ground
to taste
Romaine Lettuce, Cleaned and torn
0 oz
1. Prepare Croutons
Preheat your oven to 375°F (190°C). Tear day-old country or sourdough bread into bite-sized croutons. Toss with extra-virgin olive oil and a pinch of salt to coat. Spread out on a baking sheet and bake for 18-22 minutes, flipping halfway through, until golden and toasty.
2. Make Homemade Mayonnaise
Whisk an egg yolk in a bowl. Slowly drizzle in neutral oil, whisking constantly, until the mixture emulsifies into a thick and creamy mayonnaise. Once the right consistency is reached, stir in lemon juice to taste, and set aside.
3. Prepare Dressing
Mash anchovy fillets into a paste. Combine with homemade mayonnaise, adding finely grated garlic, white wine vinegar, Parmesan cheese, Worcestershire sauce, and a grind of black pepper. Mix until well combined and smooth.
4. Assemble the Salad
In a large bowl, toss Romaine lettuce with the crunchy croutons and enough dressing to coat the leaves generously. The greens should be well-dressed but not swimming in the dressing. Finish with extra Parmesan and a few turns of black pepper. Serve immediately.
The key to a cohesive dressing is creating a stable emulsion. Start with your egg yolk, Dijon mustard, mashed anchovies, and a splash of vinegar or lemon juice. Gradually drizzle in olive oil while whisking continuously until the dressing thickens. This process ensures a silky, creamy consistency.
Opt for the crisp and tender inner leaves of romaine hearts. They provide the ideal balance of texture and flavor. Make sure they're fresh and vibrant, and keep them chilled until right before assembly to ensure the best crunch.
Assemble and dress the salad just before serving to maintain the lettuce's crispness and the croutons' crunch. Toss the leaves gently in the dressing to ensure even coating without crushing them.
With elements like anchovies and Parmigiano-Reggiano, remember to taste as you go and adjust seasonings carefully. The saltiness of each ingredient can vary, so it’s important to build the flavor and catch an imbalance early.
Use real Parmigiano-Reggiano, freshly grated at home, not pre-grated or off-brand alternatives. This cheese contributes a sharp, nutty flavor that is characteristic of a good Caesar.
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