This classic Caesar salad is loaded with plenty of garlic, anchovies and Parmigiano cheese. It's also fast and easy to make.
1/2 pound baguette, cut into 1-inch cubes
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 large egg yolk
4 oil-packed anchovy fillets, drained
2 garlic cloves, chopped
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1/8 teaspoon cayenne pepper
1 1/2 pounds romaine lettuce, torn into bite-size pieces
1/2 cup freshly grated Parmigiano-Reggiano cheese (about 1 1/2 ounces)
How to Make It
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.
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.
The caesar dressing can be refrigerated overnight.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.
Review Body: The red wine vinegar ruins it. This is NOT a "classic" Caesar Salad. There is NO vinegar in a classic & the vinegar changes the taste horribly here.
The only acid needed is the lemon juice and the juice of a lemon period. NO cayenne either! Classic is with Worcestershire sauce, garlic, lemon, dry mustard, anchovies, parmesan, homemade croutons and an ENTIRE egg, coddled btw. Romaine hearts are also a must.