30 minutes
A classic Caesar salad with crunchy croutons, creamy dressing, and fresh romaine lettuce.
Extra Virgin Olive Oil, divided
cups
Garlic, minced
teaspoons
Hearty Bread, cut into 0.75-inch cubes
cups
Parmesan Cheese, finely grated, divided
cups
to taste
Black Pepper, freshly ground
to taste
each
Lemon Juice, freshly squeezed
tablespoons
each
teaspoons
cups
Romaine Lettuce, inner leaves only, washed and dried, large leaves torn
0 heads
1. Preheat Oven
Preheat your oven to 375°F (190°C) and adjust the oven rack to the middle position. This ensures even cooking for the croutons.
2. Prepare Garlic Oil
In a small bowl, whisk together 3 tablespoons of olive oil and the minced garlic for about 30 seconds, allowing the flavors to meld.
3. Strain Garlic Oil
Pour the garlic oil through a fine-mesh strainer into a large bowl, pressing the garlic with a spoon to extract as much oil as possible. Set the strained garlic aside for later use.
4. Prepare Croutons
Add the bread cubes to the bowl with the garlic oil, tossing them to coat evenly. Sprinkle 2 tablespoons of Parmesan cheese over the bread, season with a pinch of kosher salt and freshly ground black pepper, and toss again to ensure they are well-coated.
5. Bake Croutons
Spread the bread cubes on a rimmed baking sheet and bake for about 15 minutes, or until they are golden brown and crisp. Once done, toss the hot croutons with an additional 2 tablespoons of Parmesan cheese and let them cool.
6. Prepare Dressing
In a cup or the bowl of an immersion blender, combine the egg yolk, lemon juice, anchovies, Worcestershire sauce, the pressed garlic you reserved earlier, and 1/4 cup of Parmesan cheese. Blend until smooth. While blending, slowly drizzle in the canola oil until the mixture emulsifies. Transfer the dressing to a medium bowl, whisk in the remaining 1/4 cup of olive oil, and season with kosher salt and freshly ground black pepper to taste.
7. Toss Salad
In a large salad bowl, toss the dried romaine lettuce leaves with the prepared dressing until they are evenly coated. Add half of the remaining Parmesan cheese and the croutons, and toss again to distribute them throughout the salad.
8. Serve Salad
Transfer the salad to a serving bowl, sprinkle with the remaining Parmesan cheese and croutons, and serve immediately.
Perfectly grilled and sliced for a heartier meal.
The quintessential protein addition for a heartier meal.
Substitute kale for romaine, massaging the dressing into the leaves to soften them.
Replace romaine lettuce with kale for a nutrient-dense twist.
Swap out chicken for grilled or sautéed shrimp.
Start with the freshest, high-quality ingredients possible, including crisp romaine lettuce, authentic Parmigiano-Reggiano cheese, and top-notch extra-virgin olive oil.
Create your Caesar dressing with fresh garlic, anchovies, lemon juice, Dijon mustard, a coddled egg yolk or mayonnaise, Worcestershire sauce, and black pepper, emulsified with olive oil.
Make croutons from a rustic bread like sourdough, toss with olive oil and garlic powder, and bake until golden. Rub with a garlic clove for extra flavor.
Use a vegetable peeler to create thin shavings of Parmigiano-Reggiano for even distribution and a balanced flavor profile.
Use a light coating of dressing and toss thoroughly. You can always add more to avoid a soggy salad.
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