Classic Caesar Salad with Homemade Croutons

Introduction

A real Caesar is a thing of beauty — and completely unlike the bagged version that shares its name. The dressing is emulsified with egg yolk and anchovies (yes, use them; they melt in and taste like umami, not fish). The croutons are made from real bread torn by hand. Skip the bottled dressing forever after making this once. It's the perfect side to a slice of Neapolitan pizza, a plate of spaghetti carbonara, or a piece of sheet-pan chicken.

Cooking your way through our archive? Don't miss our Greek Village Salad (Horiatiki) with a Block of Feta or our Mediterranean Chickpea Salad with Feta and Lemon, and browse every salad recipe for more ideas.

Ingredients

• •2 large heads romaine lettuce, torn into bite-sized pieces
• •80 g Parmesan cheese, shaved
• •For the croutons:
• •3 cups torn day-old bread (sourdough or country loaf)
• •3 tbsp olive oil
• •1 garlic clove, halved
• •Salt and pepper
• •For the dressing:
• •2 anchovy fillets (or 1 tsp anchovy paste)
• •1 garlic clove, minced
• •1 large egg yolk
• •1 tbsp Dijon mustard
• •2 tbsp fresh lemon juice
• •1 tsp Worcestershire sauce
• •1/2 cup extra-virgin olive oil
• •40 g finely grated Parmesan
• •Salt and lots of freshly ground pepper

Instructions

1. 1

   Preheat the oven to 200°C / 400°F. Toss the torn bread with olive oil, salt and pepper on a baking sheet.

2. 2

   Bake for 10–12 minutes, tossing halfway, until deeply golden and crunchy. Rub the warm croutons with the cut side of the halved garlic clove and set aside.

3. 3

   For the dressing, mash the anchovies and garlic on a cutting board with the side of a knife into a rough paste.

4. 4

   Scrape into a bowl and whisk in the egg yolk, Dijon, lemon juice, and Worcestershire.

5. 5

   Slowly drizzle in the olive oil, whisking constantly, until the dressing is thick and creamy. Whisk in the grated Parmesan and season with salt and lots of black pepper.

6. 6

   In a large bowl, toss the romaine with about two-thirds of the dressing until every leaf is coated.

7. 7

   Add the croutons and half the shaved Parmesan, toss again, and drizzle with the remaining dressing to taste. Finish with the rest of the Parmesan and a heavy grind of pepper.

Nutrition (per serving, estimated)

Nutrition is an approximation generated from ingredient databases and may vary based on brands and exact measurements.

Calories

420 kcal

Protein

12 g

Carbs

18 g

Fat

34 g