Classic Caesar Salad
By America's Test KitchenPublished on November 9, 2012
Time
1¼ hours
Yield
Serves 6 to 8
Ingredients
½ cup olive oil 2 garlic cloves, minced1 (12-inch) piece French baguette, cut into ½-inch pieces (about 4 cups)Salt and pepper ½ cup mayonnaise ¼ cup grated Parmesan cheese, plus 1 cup shredded2 anchovy fillets, rinsed and patted dry (optional)1 tablespoon lemon juice 1 tablespoon white wine vinegar 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard 3 romaine hearts, torn into bite-sized pieces (about 12 cups)
Before You Begin
You can substitute two 10-ounce bags of chopped romaine lettuce for the hearts.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Whisk oil and garlic in large bowl; reserve ¼ cup. Toss bread with remaining oil mixture and season with salt and pepper. Bake bread on rimmed baking sheet until golden, about 20 minutes. Cool completely.
- Process mayonnaise, grated Parmesan, anchovy (if using), lemon juice, vinegar, Worcestershire, mustard, ½ teaspoon salt, and ½ teaspoon pepper in blender until smooth. With machine running, pour in reserved oil and process until thoroughly incorporated.
- Toss romaine, shredded Parmesan, and dressing in large bowl. Add croutons and toss to combine. Season with salt and pepper. Serve.
Time
1¼ hoursYield
Serves 6 to 8Ingredients
½ cup olive oil
2 garlic cloves, minced
1 (12-inch) piece French baguette, cut into ½-inch pieces (about 4 cups)
Salt and pepper
½ cup mayonnaise
¼ cup grated Parmesan cheese, plus 1 cup shredded
2 anchovy fillets, rinsed and patted dry (optional)
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
3 romaine hearts, torn into bite-sized pieces (about 12 cups)
Ingredients
½ cup olive oil
2 garlic cloves, minced
1 (12-inch) piece French baguette, cut into ½-inch pieces (about 4 cups)
Salt and pepper
½ cup mayonnaise
¼ cup grated Parmesan cheese, plus 1 cup shredded
2 anchovy fillets, rinsed and patted dry (optional)
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
3 romaine hearts, torn into bite-sized pieces (about 12 cups)
Ingredients
½ cup olive oil
2 garlic cloves, minced
1 (12-inch) piece French baguette, cut into ½-inch pieces (about 4 cups)
Salt and pepper
½ cup mayonnaise
¼ cup grated Parmesan cheese, plus 1 cup shredded
2 anchovy fillets, rinsed and patted dry (optional)
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
3 romaine hearts, torn into bite-sized pieces (about 12 cups)
Why This Recipe Works
For the perfect Classic Caesar Salad , we started with our favorite Caesar Salad dressing, which eliminated the raw egg of the traditional dressing but added depth with anchovies and Worcestershire sauce. Using just a small amount of garlic prevented the garlic flavor from overpowering our other ingredients, while vinegar and lemon juice added brightness and balance.
Before You Begin
You can substitute two 10-ounce bags of chopped romaine lettuce for the hearts.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Whisk oil and garlic in large bowl; reserve ¼ cup. Toss bread with remaining oil mixture and season with salt and pepper. Bake bread on rimmed baking sheet until golden, about 20 minutes. Cool completely.
- Process mayonnaise, grated Parmesan, anchovy (if using), lemon juice, vinegar, Worcestershire, mustard, ½ teaspoon salt, and ½ teaspoon pepper in blender until smooth. With machine running, pour in reserved oil and process until thoroughly incorporated.
- Toss romaine, shredded Parmesan, and dressing in large bowl. Add croutons and toss to combine. Season with salt and pepper. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments