| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 small loaf ciabatta bread, torn into 3/4-inch cubes
- 1/2 cup olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup grated Parmesan
- 1 large egg yolk
- 2 fillets salted anchovy, rinsed
- 1 head roasted garlic, cloves picked out
- Kosher salt and freshly ground black pepper
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1/2 cup grated Parmesan
- 1 1/2 cups extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 4 heads baby romaine lettuce, trimmed and leaves removed
- Shaved Parmesan, for garnish
Instructions
- For the croutons: Preheat a convection oven to 400 degrees F or a regular oven to 425 degrees F and line a sheet pan with parchment paper.
- Toss the bread in the oil, salt and pepper in a bowl. Spread on the lined sheet pan and toast, turning the pan halfway through, until evenly golden brown, 8 to 10 minutes. Remove the croutons to a bowl and toss with the Parmesan. Allow to cool, then place in an airtight container.
- For the dressing: Combine the egg yolk, anchovies, roasted garlic and salt in a large mixing bowl. Using the back of a spoon, mash the ingredients together to form a uniform paste. Add the mustard and Worcestershire and continue to blend until fully combined. Season with salt and pepper. Add the Parmesan and whisk together. Slowly add the olive oil while whisking to emulsify. Add the vinegar and lemon juice and whisk until combined. Adjust the consistency with up to 1/2 cup water if needed. Season to taste.
- For the salad: Add the lettuce to the bowl with the dressing and toss lightly until coated. Arrange the lettuce on chilled salad plates. Garnish with the croutons and shaved Parmesan.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 924 |
| Total Fat | 82 g |
| Saturated Fat | 15 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 17 g |
| Cholesterol | 49 mg |
| Sodium | 763 mg |
Reviews
Outstanding recipe. Loved the dressing and the croutons!!!
EXCELLENT recipe as written! It was so delicious! I watched Geoffrey make it also and he did use smaller amounts. Larger amounts are in the recipe to have a bigger recipe. The only difference is only one egg yolk is still used. It makes about 1-3/4 cups. Next time I make it I will halve the recipe but will still use the whole yolk for emulsification purposes. Won’t change the flavor at all. Side note…read a very helpful tip once when you need to halve an egg(s)… whisk well then pour in measuring cup and use half. Will toss the Caesar recipe I’ve been using for 25 years!
Absolutely 1 of my favorite recipes! Looked ahead yesterday to see what ingredients I would need and it is perfection, I added some grilled blackened chicken and it is gone! Finally 1 with no mayo.
Perfect recipe! One of our family’s favorites! I add grilled chicken and I put some of dressing on the chicken for flavor delicious!
I just made this for our salad tonight, and it really is a good recipe, one of the best I have ever tried. However, having just watched the show this afternoon, I changed some of the amounts of the ingredients that food network has given in the recipe based upon what I watched him do. 2 tbs of dijon is way too much. It was more like 1 tbs. It was a ‘splash’ of red wine vinegar, so I used 1 tbs instead of 3. Also, like other reviewers said, it was only about 1/3 -1/2 cup olive oil. Using a mini processor works great because it makes the parmesan cheese blend in rather than be gritty. Highly recommend!!
Less olive oil (1.5 cups is definitely not to be followed) but the rest of the recipe is PERFECT as directed, even down to the croutons. Don’t get hung up on a raw egg yolk…. most grocery eggs are pasteurized and the eggshells are washed. Take your time. If and when you serve it to extended family and friends… this will become YOUR SHOW STOPPER and a TRUE conversation piece when hosting a dinner (regardless of the occasion). ENJOY!! Thanks GZ… you are the best teaching chef!
This is delicious & exactly what you want from a Caesar Dressing
I made this salad and when I saw the 1 1/2 cups of olive oil I said to myself, this has to be a type-o… so I did 1/4 cup and it was perfect in taste, but WAY to much dressing for the amount of lettuce.
BUT…. The flavor was the bomb!!! Yummy. Great compliments from all guests!
Just my opinion. When you’re done making the dressing, take some out, and add back more to the lettuce if needed.
Mine was swimming in dressing EVEN though I cut the oil down to 1/4….
I will make it again, and again
BUT…. The flavor was the bomb!!! Yummy. Great compliments from all guests!
Just my opinion. When you’re done making the dressing, take some out, and add back more to the lettuce if needed.
Mine was swimming in dressing EVEN though I cut the oil down to 1/4….
I will make it again, and again
Saw Geoffrey make this on The Kitchen, and it looked so good, I had to try it. We served it on a Saturday night, along with some pizza and pasta–WOW!!! The dressing was easy and absolutely the best I’ve ever made. I did add an additional anchovy (or two), and I followed the tip of using the food processor to insure that the dressing comes out smooth. The homemade croutons came out so much better than the pre-packaged ones, that I may never go back. GZ has done it again!
Wow!! JZ did it again! Love this recipe! Makes a lot so this recipe would be fantastic for a dinner party or a summer dinner. I topped with grilled chicken and will be making this again and again!! Thank you GZ!!