My F&W
quick save (...)

Garlicky Caesar Salad

  • FAST

Kimball Jones, chef at the Carneros Inn, makes the intense garlicky dressing for this salad with a raw egg yolk. If you prefer, substitute with one cup of prepared mayonnaise instead.

  1. 1 egg yolk
  2. 1 tablespoon plus 1 teaspoon white wine vinegar
  3. 1 tablespoon plus 1 teaspoon fresh lemon juice
  4. 1 1/2 teaspoons Dijon mustard
  5. 1 large anchovy fillet
  6. Dash of Worcestershire sauce
  7. Dash of Tabasco sauce
  8. 2 large garlic cloves, 1 thinly sliced
  9. 1/2 cup plus 3 tablespoons extra-virgin olive oil
  10. Kosher salt and freshly ground pepper
  11. 2 cups cubed whole-wheat bread (1/2-inch cubes)
  12. 3 romaine lettuce hearts, torn into bite-size pieces
  13. 2 ounces aged Vella Jack or Parmesan cheese, freshly grated
  1. In a blender, combine the egg yolk with the vinegar, lemon juice, mustard, anchovy, Worcestershire sauce, Tabasco and the whole garlic clove. Blend until pureed. With the machine on, slowly add 1/2 cup of the olive oil. The dressing should be the consistency of thin, creamy mayonnaise; if it seems too thick, add 2 teaspoons of water. Season the dressing with salt and pepper and refrigerate.
  2. Preheat the oven to 350°. In a small skillet, heat the remaining 3 tablespoons of olive oil. Add the sliced garlic and cook over moderate heat, stirring, until light golden, about 2 minutes. Remove from the heat and let cool for 10 minutes. Pick the garlic slices out of the oil and discard.
  3. On a large baking sheet, toss the bread cubes with the garlic oil and a pinch each of salt and pepper. Bake the cubes for 12 minutes, stirring half way through, or until toasted.
  4. In a large bowl, toss the romaine with the dressing. Top with the croutons and cheese and serve.
Make Ahead The croutons can be stored in an airtight container for up to 2 days.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.