Classic Caesar Salad
Yield: 4 people
Calories: 324kcal
Classic caesar salad made with romaine lettuce and tossed with a creamy homemade dressing. Topped with aged Parmesan cheese and crunchy croutons.
Ingredients
- 8 cups (256 g) romaine lettuce, ½" thick pieces
- 6 (10 g) anchovies, canned
- ½ teaspoon (1 g) minced garlic
- ¾ teaspoon (3 g) kosher salt, divided
- 1 teaspoon (5 ml) dijon mustard
- 1 large egg yolk
- 2 tablespoons (30 ml) lemon juice
- 1 teaspoon (1 g) lemon zest
- ¼ teaspoon black pepper
- ½ cup (120 ml) extra-virgin olive oil
- 3 tablespoons (6 g) parmesan cheese, plus more for garnish
- 1 cup croutons
Instructions
- Prepare the Lettuce - If using a head of romaine, cut into ½-inch chopped pieces. Add lettuce to a salad spinner. Rinse well with cold water. Spin until the leaves are dry. Cover and refrigerate if not using immediately.
- Make the Anchovy Paste - On a cutting board, chop the anchovy fillets, minced garlic, and ¼ teaspoon salt together. Use the side of the knife to help mash the fish into a paste.
- Make the Dressing - In a medium bowl, whisk together the anchovy paste, mustard, egg yolk, lemon juice, zest, ½ teaspoon salt, and pepper. Gradually whisk in olive oil until a thickened, smooth emulsion forms. Whisk in the parmesan cheese until the dressing is smooth.
- Assemble the Salad - Add romaine lettuce to a large bowl and ¼ cup of dressing, gently toss with salad servers to combine. Add more dressing to your liking or serve on the side. Top the salad with croutons, parmesan cheese, and black pepper. Serve immediately.
Notes
- Dressing Yield: ¾ cup
- Substituting the Egg Yolk: Add 1 tablespoon to ¼ cup of mayonnaise instead of the egg yolk, depending on the desired creaminess level.
- Using Anchovy Paste: 1 tablespoon (15g) of anchovy paste can be substituted for whole anchovies. Finely mince the garlic to add to the dressing.
- Storing: The lettuce and dressing can be stored in separate airtight containers in the refrigerator for up to 3 days. Make sure to refrigerate any unused dressing and do not leave out longer than 2 hours.
Nutrition
Calories: 324kcal | Carbohydrates: 10g | Protein: 5g | Fat: 30g | Saturated Fat: 5g | Cholesterol: 52mg | Sodium: 579mg | Potassium: 264mg | Fiber: 2g | Sugar: 1g | Vitamin A: 8280IU | Vitamin C: 7.3mg | Calcium: 95mg | Iron: 1.7mg
Recipe Link
Recipe Video