The Original Caesar Salad Recipe

Publish date: 2024-08-26

Ingredients

For the croutons:
1/2 baguette, cut into ½” thick slices (if slices are large, cut into smaller pieces of about 1”)
Extra virgin olive oil for drizzling
Kosher or sea salt, to taste
Freshly ground black pepper, to taste
For the salad:
6 anchovy filets packed in oil, drained and finely chopped
1 teaspoon Dijon mustard
1 garlic clove, finely chopped
2 egg yolks, from fresh eggs boiled in water for 1 minute
Juice of 1 lime
1 teaspoon Worcestershire sauce
¾ cup extra virgin olive oil
¼ cup finely grated parmesan cheese, plus more for topping
Kosher or sea salt, to taste
Freshly ground black pepper, to taste
3 Romaine hearts, leaves separated and left whole

Directions

Make the croutons: Preheat oven to 375°F. Spread bread pieces on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake until crispy and golden, about 10-15 minutes.

Make the salad: In a large salad bowl, mix and mash the anchovies, mustard, and garlic together with a wooden spatula to form a paste. Mix in the egg yolks, lime juice, and Worcestershire sauce, stirring until fully incorporated. Continue vigorously stirring as you drizzle in the olive oil to emulsify. Stir in the parmesan cheese. Season with salt and pepper to taste.

Add the whole Romaine leaves and toss well to coat with the dressing. Then add the croutons and toss to combine.

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The Original Caesar Salad Recipe

Ingredients

Directions