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Classic Caesar Salad

by Sue Li and Chris Morocco
Yield: 6 servingsCook: 10-15 minutesTotal: 20 minutes
Source: https://www.bonappetit.com/recipe/classic-caesar-salad/amp

Ingredients

You have 1 of 14
produce
  • ○3romaine hearts(leaves separated)
  • ✓1garlic(small)
  • ○2 Tbsp.lemon juice(fresh)
protein
  • ○6anchovy fillets(packed in oil, drained)
dairy
  • ○Parmesan(for serving)
  • ○2egg yolks(large)
  • ○3 Tbsp.Parmesan(finely grated)
grain
  • ○3 cupscountry bread(torn 1" pieces, with crusts)
pantry staple
  • ○1/2 cupvegetable oil
  • ○kosher salt
  • ○3/4 tsp.Dijon mustard
  • ○2 Tbsp.extra-virgin olive oil
  • ✓black pepper(freshly ground)
  • ○3 Tbsp.extra-virgin olive oil
  • ○kosher salt

Instructions

  1. Chop together 6 anchovy fillets packed in oil, drained, 1 small garlic clove, and a pinch of kosher salt. Use the side of a knife blade to mash into an anchovy paste, then scrape into a medium bowl. Whisk in 2 large egg yolks, 2 Tbsp. fresh lemon juice, and ¾ tsp. Dijon mustard. Adding drop by drop to start, gradually whisk in 2 Tbsp. extra-virgin olive oil, then ½ cup vegetable oil; whisk until dressing is thick and glossy. Whisk in 3 Tbsp. finely grated Parmesan. Season with salt, freshly ground pepper, and more lemon juice, if desired.
  2. Preheat oven to 375°. Toss 3 cups torn 1" pieces country bread, with crusts, with 3 Tbsp. extra-virgin olive oil on a baking sheet; season with kosher salt and freshly ground pepper. Bake, tossing occasionally, until golden, 10–15 minutes.
  3. Place 3 romaine hearts, leaves separated, in a large bowl. Use a vegetable peeler to thinly shave a modest amount of Parmesan on a plate. Use your hands to gently toss together the lettuce, croutons, and dressing. Top with the shaved parm.

My notes

Dressing can be made 1 day ahead. Store in an airtight container and chill. Croutons can be made 2 days ahead. Store in an airtight container at room temperature.