Caesar Salad

May 31, 2019
Created by Harmons
30 minutes
Serves 4
  • Dressing
  • 6 anchovy fillets packed in oil, drained
  • 1 clove garlic, smashed
  • Salt and freshly ground pepper
  • 2 large pasteurized egg yolks
  • 2 Tbsp fresh lemon juice, plus more
  • 3/4 tsp Dijon mustard
  • 2 Tbsp olive oil
  • 1/2 cup vegetable oil
  • 3 Tbsp grated Parmigiano-Reggiano
  • Croutons
  • 3 cups torn 1" pieces country bread, with crusts
  • 3 Tbsp olive oil
  • Salad
  • 3 romaine hearts, leaves separated
  • Parmigiano-Reggiano

To make the dressing, in a bowl, add anchovies, garlic, and a pinch of salt. Use a fork or butter knife to mash together. Add egg yolks, 2 tablespoons lemon juice, and mustard and whisk to combine. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil. Whisk until dressing is thick and glossy. Add cheese, season with salt and pepper, and stir to combine.

Preheat oven to 375°. On a rimmed baking sheet add bread with 3 tablespoons olive oil, season with salt and pepper and toss to combine. Bake until golden brown, tossing occasionally, 10-15 minutes.

In a large bowl, add lettuce leaves. Drizzle with dressing and toss to combine. Evenly divide salad between 4 chilled plates. Use a vegetable peeler to make parmesan ribbons to garnish salad. Sprinkle with croutons.