| Level: | Easy |
| Total: | 30 min |
| Prep: | 25 min |
| Cook: | 5 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 25 min |
| Cook: | 5 min |
| Yield: | 6 servings |
Ingredients
- 1/2 cup extra-virgin olive oil
- 2 cups loosely torn country bread (about 3/4-inch pieces)
- Kosher salt and fresh cracked pepper
- 1/4 cup finely grated Parmigiano-Reggiano
- 2 tablespoons finely minced fresh parsley
- 1/2 cup finely grated Parmigiano-Reggiano
- 2 tablespoons roasted garlic
- 2 tablespoons sherry vinegar
- 1 tablespoon Dijon mustard
- 6 white anchovies
- 1 egg yolk
- 1 1/4 cups canola oil
- 30 large leaves from the hearts of romaine lettuce, left whole
- Kosher salt and fresh cracked pepper
- Small block Pecorino Romano cheese
- 18 white anchovies, optional
Instructions
- For the croutons: Heat the olive oil over medium-high heat in saute or frying pan. Once it is hot but not smoking, add the bread pieces and stir until the bread has been evenly toasted and is golden brown. Season with salt and pepper. Place the croutons in a bowl with a lining of paper towel to drain the oil. Immediately toss the cheese into the croutons, followed by the parsley. Store at room temperature.
- For the dressing: Combine the cheese, roasted garlic, vinegar, mustard, anchovies and egg yolk in a food processor. Blend until a smooth paste has been formed. If necessary, add 2 tablespoons water to ensure it is a smooth paste, and not clumpy. With the machine running, emulsify the oil into the paste in a steady stream. Add more water or vinegar as necessary, depending on how loose or acidic you prefer the dressing.
- To finish the salad: Place the lettuce leaves onto a serving platter and drizzle the dressing on top. Season with salt and pepper. Using a peeler, shave large pieces of the Pecorino cheese over the lettuces, followed by the croutons and anchovies if using.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 703 |
| Total Fat | 71 g |
| Saturated Fat | 10 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 13 g |
| Cholesterol | 51 mg |
| Sodium | 902 mg |
| Serving Size | 1 of 6 servings |
| Calories | 703 |
| Total Fat | 71 g |
| Saturated Fat | 10 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 13 g |
| Cholesterol | 51 mg |
| Sodium | 902 mg |
Reviews
Why so much olive oil? I made it with less and it tastes just fine.
The dressing!! So delicious and sinful; I love it! Luckily I saw what other reviewers said about the lemon – it made all the difference. Food Network needs to add it in the list of ingredients. (I may use this recipe in other salads in the future – it’s that good!)
Best recipe I’ve found. The whole family loves it! Use less oil in the dressing if you like a thicker consistency. Delicious!
The only Caesar dressing we use! Easy and delicious!!
Easy, delicious but next time, I’ll add a little lemon juice.
This dressing is probably the best dressing I’ve ever had, and super easy to make. I’ll be making it in bigger quantities to keep around the house for salads and to bring to work. The only reason it’s not 5 stars is because of the croutons. They didn’t really crisp up, and they retained a lot of oil despite doing everything I could to drain them. Maybe next time I will try baking them.
This is by far our favorite Caesar salad – specifically the dressing. It is the bomb. I have made this many many times and it always turns out perfect. This is also the most requested Caesar dressing of my family members.
Excellent recipe and my go to for making Caesar salad…. every single time. The only bummer is that I cannot freeze the dressing left overs.. however, it does mean salads for a few days afterwards which is fine by me.
Oh Gosh! All the members of my family are avid caesar salad lovers! I wanted something new as my old recipe was falling a bit flat with the family. This was partially due to a dressing comprised of raw garlic. I followed this recipe almost as written. I didn’t have white anchovies just the usual ones so I used half the amount specified and I added more roasted garlic just cause I love it. Also added the juice of one small lemon which really balanced out the dressing. Now I just have to stop my youngest from dipping all those gorgeous croutons in it before dinner.
This is a wonderful recipe, especially the dressing! I’ve made it three or four times now for my family of 6. It makes a LOT of dressing, so be prepared to be putting it on everything for a few days. If you like an extra kick, throw a raw clove of garlic in the food processor, too. My children love eating the whole Romaine leaves with their hands.