Classic Caesar Salad
Serves 6
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Prep Time
35 min
Prep Time
35 min
  1. For the Croutons
  2. 2 tablespoons unsalted butter, melted
  3. 1 tablespoon extra-virgin olive oil
  4. 1 loaf rustic Italian bread (8 to 10 ounces), crusts removed, cut into 1/4-inch cubes
  5. 2 teaspoons salt
  6. 1/4 teaspoon ground cayenne pepper
  7. 1/2 teaspoon freshly ground black pepper
  8. For the Salad
  9. 2 garlic cloves
  10. 4 anchovy fillets
  11. 1 teaspoon salt
  12. 1 teaspoon freshly ground pepper
  13. 1 tablespoon freshly squeezed lemon juice
  14. 1 teaspoon Worcestershire sauce
  15. 1/2 teaspoon Dijon mustard
  16. 1 large egg yolk
  17. 1/2 cup extra-virgin olive oil
  18. 20 ounces romaine lettuce, outer leaves discarded, inner leaves washed and dried
  19. 1 cup freshly grated Parmesan cheese or Romano cheese, or 2 1/2 ounces shaved with a vegetable peeler
  1. Preheat oven to 450 degrees. Combine the butter and olive oil in a large bowl. Add the cubes of bread, and toss until coated. Sprinkle with salt, cayenne pepper, and black pepper; toss until evenly coated. Spread the bread in a single layer on a 12-by-17-inch baking sheet. Bake until croutons are golden, about 10 minutes. Set aside.
  2. Place the garlic, anchovy fillets, and salt in a wooden salad bowl. Using two dinner forks, mash the garlic and anchovies into a paste. Using one fork, whisk in the pepper, lemon juice, Worcestershire sauce, mustard, and egg yolk. Whisk in the olive oil.
  3. Chop the romaine leaves into 1- to 1 1/2-inch pieces. Add the croutons, romaine, and cheese to the bowl, and toss well. If you wish, grate extra cheese over the top. Serve immediately.
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