Classic Caesar Salad for Two
By America's Test KitchenPublished on November 11, 2023
Yield
Serves 2
Ingredients
CROUTONS
2 tablespoons extra-virgin olive oil 1 small garlic clove, minced to paste2 ounces ciabatta, cut into ¾-inch pieces (1½ cups)1 tablespoon water Pinch salt 2 teaspoons grated Parmesan cheeseSALAD
1½ teaspoons lemon juice, plus extra for seasoning1 small garlic clove, minced to paste1 large egg yolk 2 anchovy fillets, rinsed, patted dry, and mashed to fine paste⅛ teaspoon Worcestershire sauce 2½ tablespoons vegetable oil 2½ teaspoons extra-virgin olive oil ⅓ cup grated Parmesan cheese Salt and pepper 1 small romaine lettuce heart (4½ ounces), torn into bite-size piecesInstructions
- Combine 1 tablespoon oil and garlic in small bowl; set aside. Place bread pieces in separate bowl and sprinkle with water and salt. Toss, squeezing gently until bread absorbs water. Heat remaining 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat until shimmering. Add soaked bread cubes and cook, stirring frequently, until browned and crisp, 7 to 10 minutes.
- Off heat, clear center of skillet, add oil-garlic mixture, and let heat until fragrant, about 10 seconds. Stir mixture into croutons, sprinkle with Parmesan, and toss to coat. Transfer croutons to bowl and let cool while finishing salad.
- Whisk lemon juice and garlic together in large bowl and let sit for 10 minutes.
- Whisk egg yolk, anchovies, and Worcestershire into lemon-garlic mixture. Whisking constantly, drizzle vegetable oil and olive oil into bowl in slow, steady stream until fully emulsified. Whisk in 3 tablespoons Parmesan and season with pepper to taste.
- Add lettuce and croutons to dressing and gently toss to coat. Season with extra lemon juice, salt, and pepper to taste. Sprinkle with remaining Parmesan and serve immediately.
for the croutons
for the salad
Yield
Serves 2Ingredients
CROUTONS
2 tablespoons extra-virgin olive oil
1 small garlic clove, minced to paste
2 ounces ciabatta, cut into ¾-inch pieces (1½ cups)
1 tablespoon water
Pinch salt
2 teaspoons grated Parmesan cheese
SALAD
1½ teaspoons lemon juice, plus extra for seasoning
1 small garlic clove, minced to paste
1 large egg yolk
2 anchovy fillets, rinsed, patted dry, and mashed to fine paste
⅛ teaspoon Worcestershire sauce
2½ tablespoons vegetable oil
2½ teaspoons extra-virgin olive oil
⅓ cup grated Parmesan cheese
Salt and pepper
1 small romaine lettuce heart (4½ ounces), torn into bite-size pieces
Ingredients
CROUTONS
2 tablespoons extra-virgin olive oil
1 small garlic clove, minced to paste
2 ounces ciabatta, cut into ¾-inch pieces (1½ cups)
1 tablespoon water
Pinch salt
2 teaspoons grated Parmesan cheese
SALAD
1½ teaspoons lemon juice, plus extra for seasoning
1 small garlic clove, minced to paste
1 large egg yolk
2 anchovy fillets, rinsed, patted dry, and mashed to fine paste
⅛ teaspoon Worcestershire sauce
2½ tablespoons vegetable oil
2½ teaspoons extra-virgin olive oil
⅓ cup grated Parmesan cheese
Salt and pepper
1 small romaine lettuce heart (4½ ounces), torn into bite-size pieces
Ingredients
CROUTONS
2 tablespoons extra-virgin olive oil
1 small garlic clove, minced to paste
2 ounces ciabatta, cut into ¾-inch pieces (1½ cups)
1 tablespoon water
Pinch salt
2 teaspoons grated Parmesan cheese
SALAD
1½ teaspoons lemon juice, plus extra for seasoning
1 small garlic clove, minced to paste
1 large egg yolk
2 anchovy fillets, rinsed, patted dry, and mashed to fine paste
⅛ teaspoon Worcestershire sauce
2½ tablespoons vegetable oil
2½ teaspoons extra-virgin olive oil
⅓ cup grated Parmesan cheese
Salt and pepper
1 small romaine lettuce heart (4½ ounces), torn into bite-size pieces
Why This Recipe Works
For our Caesar salad, we wanted crisp-tender romaine lettuce with a creamy dressing and crunchy, garlicky croutons strewn throughout. We cut the extra-virgin olive oil in the dressing with vegetable oil, which gave it a mellower flavor, and we used an egg yolk instead of a whole egg to add richness. For a robust but not aggressive garlic flavor, we grated a small garlic clove into a paste and steeped it in lemon juice. Adding Parmesan to the dressing and sprinkling more on top before serving provided a double layer of cheese flavor. We preferred chewy, crisp ciabatta bread for our croutons; we sprinkled them with a little water before frying them in a skillet to ensure that the interiors stayed moist and chewy while the exteriors crisped. For a flavor boost, we tossed the croutons with a mixture of garlic, olive oil, and Parmesan.
Instructions
- Combine 1 tablespoon oil and garlic in small bowl; set aside. Place bread pieces in separate bowl and sprinkle with water and salt. Toss, squeezing gently until bread absorbs water. Heat remaining 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat until shimmering. Add soaked bread cubes and cook, stirring frequently, until browned and crisp, 7 to 10 minutes.
- Off heat, clear center of skillet, add oil-garlic mixture, and let heat until fragrant, about 10 seconds. Stir mixture into croutons, sprinkle with Parmesan, and toss to coat. Transfer croutons to bowl and let cool while finishing salad.
- Whisk lemon juice and garlic together in large bowl and let sit for 10 minutes.
- Whisk egg yolk, anchovies, and Worcestershire into lemon-garlic mixture. Whisking constantly, drizzle vegetable oil and olive oil into bowl in slow, steady stream until fully emulsified. Whisk in 3 tablespoons Parmesan and season with pepper to taste.
- Add lettuce and croutons to dressing and gently toss to coat. Season with extra lemon juice, salt, and pepper to taste. Sprinkle with remaining Parmesan and serve immediately.
for the croutons
for the salad
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