Caesar Salad

From the kitchen of Carly

A proper Caesar demands anchovies and raw yolks, no shortcuts. The dressing is silky, briny, and deeply savory. Crisp romaine meets garlicky croutons and salty Parmesan in a salad that tastes like someone who knows what they're doing made it.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 16 anchovy fillets packed in oil
  • 11 small garlic clove
  • 12 large egg yolks*
  • 12 tablespoons fresh lemon juice
  • 13/4 teaspoon Dijon mustard
  • 15 tablespoons olive oil, divided
  • 11/2 cup vegetable oil
  • 13 tablespoons finely grated Parmesan
  • 13 cups torn 1" pieces country bread
  • 13 romaine hearts
  • 1Kosher salt
  • 1Freshly ground black pepper

Instructions

  1. A great Caesar salad gets its swagger from a great dressing. Squeamish about raw egg yolks and anchovies? Sorry. Yolks are what give richness to the emulsion, while anchovies provide a briny blast (and that whole umami thing). Here's our go-to recipe: Chop together 6 anchovy fillets packed in oil, 1 small garlic clove, and a pinch of kosher salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in 2 large egg yolks*, 2 tablespoons fresh lemon juice, and 3/4 teaspoon Dijon mustard. Adding drop by drop to start, gradually whisk in 2 tablespoons olive oil, then 1/2 cup vegetable oil; whisk until dressing is thick and glossy. Whisk in 3 tablespoons finely grated Parmesan. Season with salt, freshly ground black pepper, and more lemon juice, if desired. Can be made 1 day ahead.

  2. Make your own. Tearing, not cutting, the bread ensures nooks and crannies that catch the dressing and add texture. Toss 3 cups torn 1" pieces country bread with 3 tablespoons olive oil on a baking sheet; season with kosher salt and freshly ground black pepper. Bake at 375°F, tossing occasionally, until golden, 10-15 minutes.

  3. Use whole leaves from 3 romaine hearts to feed 6 people. They provide the ideal mix of crispness, surface area, and structure.

  4. Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.

  5. Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.