Caesar Salad
This is the classic Caesar salad recipe adapted for the home kitchen. No fancy tableside prparation, unless you want to!
Ingredients
- Salad
- • 1 large head romaine lettuce, torn into bite-size pieces
- • 1 cup garlic croutons
- • ½ cup freshly grated Parmesan cheese
- Dressing
- • 1 clove garlic, minced
- • 2 anchovy fillets, mashed (or 1 tsp anchovy paste)
- • 1 egg yolk, use pasteurized eggs for food safety purposes
- • 1 tsp Dijon mustard
- • 1 tbsp Worcestershire sauce
- • 2 tbsp fresh lemon juice
- • ½ cup olive oil
- • ¼ cup grated Parmesan cheese
- • salt and freshly ground black pepper
Overview
- Preparation Time: 20 Minutes
- Cooking Time: None
- Serves: 4
- Difficulty Level: 1
- Source: Good Housekeeping Cookbook
1. Make the dressing
In a bowl, mash together:
- garlic
- anchovies
- egg yolk
- Dijon mustard
- Worcestershire
- lemon juice
Stir in Parmesan and season with salt and pepper.
2. Assemble the salad
In a large salad bowl:
- Add romaine lettuce.
- Toss with dressing until lightly coated.
- Add croutons and Parmesan.
- Toss again gently.
Nutritional Information
Be sure to use pasturized eggs, available in most supermarkets or research on how to pasturize at home. Raw, unpasturized eggs can be a health hazard.
Serving Information
The dressing benefits from making it an hour or two before serving and holding it in the refrigerator, it helps the oil absorb the cheese and other flavors.
