This classic Caesar salad is loaded with plenty of garlic, anchovies and Parmigiano cheese. It's also fast and easy to make.

Brian Perrone
June 2012

Gallery

© Marcus Nilsson

Recipe Summary

total:
30 mins
Yield:
6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375°. On a large rimmed baking sheet, toss the bread cubes with 2 tablespoons of the olive oil; spread in an even layer and season lightly with salt. Bake the baguette cubes for about 15 minutes, until golden brown and crisp.

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  • Meanwhile, in a blender, combine the egg yolk, anchovy fillets, garlic, vinegar, lemon juice and cayenne and puree. With the machine on, slowly add the remaining 1/2 cup of olive oil and blend until incorporated. Season with salt.

  • In a large bowl, toss the romaine with the croutons, dressing and cheese, and serve.

Make Ahead

The caesar dressing can be refrigerated overnight.