| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 3 to 5 anchovies packed in oil, drained
- 3 tablespoons unsalted butter
- 2 cloves garlic, grated
- 1/3 baguette, cut into 3/4-inch cubes
- 2 tablespoons chopped fresh parsley
- Kosher salt and freshly ground pepper
- 1 large egg, at room temperature
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon fresh lemon juice
- 1 teaspoon mustard powder
- 1/2 cup extra-virgin olive oil
- 2 heads romaine lettuce, chopped
- 1/2 cup shredded Parmesan cheese (about 2 ounces)
Instructions
- Preheat the oven to 400 degrees F. Soak the anchovies in a bowl of water, 5 minutes. Drain and pat dry, then finely chop and mash to form a paste; set aside.
- Make the croutons: Combine the butter with the garlic in a small saucepan over medium-low heat; cook, swirling the pan occasionally, 5 minutes. Remove from the heat and pour into a medium bowl. Add the bread cubes and parsley and toss; season with salt and pepper. Arrange the bread on a baking sheet in a single layer and bake until golden brown and crisp, about 10 minutes; let cool.
- Meanwhile, make the dressing: Bring a small saucepan of water to a boil. Gently lower the egg into the water, then immediately remove the pan from the heat and let stand 5 minutes. Drain and rinse the egg under cold water; crack into a large bowl. Whisk in the anchovy paste, the vinegar, Worcestershire sauce, lemon juice and mustard powder until smooth. Whisk in the olive oil in a slow, steady stream until emulsified; season with salt and pepper.
- Add the lettuce, croutons and about one-third of the Parmesan to the bowl with the dressing and gently toss. Divide among plates and top with the remaining Parmesan.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 530 |
| Total Fat | 43 g |
| Saturated Fat | 12 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 8 g |
| Sugar | 5 g |
| Protein | 15 g |
| Cholesterol | 82 mg |
| Sodium | 982 mg |
Reviews
Halved recipe. Delicious!
Perfect! My son and I made this together and it turned out so delicious. Look no further for the real deal!
This is the caesar salad recipe I’ve been looking for. I don’t like the super thick, gloopy mayo-based caesar dressings. This dressing is the right balance of creamy, light, and flavorful for my taste. The homemade croutons are also delicious.
This Recipe is perfect the way it is and needs to be followed exactly. Four servings is way too large for us, so I make the dressing, use what I want, refrigerate and save it for a second time later in the week with fresh croutons.
I couldn’t agree more with tamaradement. I, too, remember the waiters making and tossing the salad tableside. Such an elegant presentation that I wish someone would bring back (maybe the really upscale places do, but not in Northwest Kansas). Anyway, yes, all ingredients should be used because otherwise it isn’t right. Also, we like shaved parmesan to shredded.
The BEST recipe
I remember my parents ordering Caesar salad in upscale restaurants and the waiter would make the salad on a linen draped cart right at our table. Well those days are long gone, but the recipe is right here!!! This is the one! You have to try it, then you will never order a Caesar salad at a “chain” restaurant again!
This is so flavorful and delicious, you just want to stuff yourself with it. DO NOT omit anything! You need to flavor of a little Anchovy and the coddled egg makes the dressing smooth and creamy. Use fresh ingredients, no bottled lemon juice or cans of Kraft Parmesan Cheese!!! You will be rewarded with a flavorful and perfect salad.
I remember my parents ordering Caesar salad in upscale restaurants and the waiter would make the salad on a linen draped cart right at our table. Well those days are long gone, but the recipe is right here!!! This is the one! You have to try it, then you will never order a Caesar salad at a “chain” restaurant again!
This is so flavorful and delicious, you just want to stuff yourself with it. DO NOT omit anything! You need to flavor of a little Anchovy and the coddled egg makes the dressing smooth and creamy. Use fresh ingredients, no bottled lemon juice or cans of Kraft Parmesan Cheese!!! You will be rewarded with a flavorful and perfect salad.