Classic Caesar Salad - there is so much to love. Crispy and leafy romaine lettuce, freshly shredded Parmigiano-Reggiano cheese & freshly ground black pepper, Homemade Garlic Parmesan Croutons drizzled with a creamy, umami-flavored dressing. This is the ultimate Classic Caesar Salad. Simply Sated
5 from 1 vote
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Classic Caesar Salad

Classic Caesar Salad - there is so much to love. Crispy and leafy romaine lettuce, freshly shredded Parmigiano-Reggiano cheese & freshly ground black pepper, Homemade Garlic Parmesan Croutons drizzled with a creamy, umami-infused dressing. This is the ultimate Classic Caesar Salad.
Course Salad
Servings 4 servings
Author Susie Gall

Ingredients

  • 2 cups Homemade Garlic Parmesan Croutons recipe HERE
  • 2 heads romaine lettuce large leaves discarded
  • ¼ cup freshly grated Parmesan cheese plus more cheese for shaving. (Parmigiano-Reggiano is best.)
  • For the Caesar Dressing:
  • 3 anchovies packed in oil, drained
  • 2 large eggs
  • 2 medium cloves garlic halved
  • tablespoon freshly squeezed lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • Freshly ground black pepper
  • ½ cup extra-virgin olive oil
  • Kosher salt

Instructions

  1. For the Lettuce:
  2. Remove the large outer leaves from the lettuce, discard or save for another use.
  3. Wash and gently dry the remaining lettuce leaves.
  4. Carefully wrap the leaves in paper towels and refrigerate until ready to serve.
  5. For the Caesar Dressing: Have all salad dressing ingredients ready.
  6. In a small bowl, soak the anchovies in a bowl of water for 5 minutes. Drain and pat the anchovies dry. Mince the anchovies and mash to form a paste; set aside.
  7. While anchovies soak, bring a small saucepan of water to a boil. Pierce a tiny hole in the large end of each egg with a pushpin. Boil the eggs exactly 75 seconds. Remove with a slotted spoon.
  8. Rub the inside of a salad bowl with the cut sides of the garlic cloves.
  9. Crack the eggs into the bowl and remove any whites clinging to the shells. Whisk the eggs and gradually add the lemon juice. Add mashed anchovies, Worcestershire, dry mustard and freshly ground black pepper; whisk to combine. Whisk in the olive oil in a slow drizzle until emulsified. Season with salt and more pepper, if needed. Keep dressing refrigerated, in an airtight glass container, until ready to serve. *See note.
  10. To Serve:
  11. If making a chopped salad, tear large leaves into smaller pieces and keep the smaller leaves intact.
  12. If using whole leaves only, use leaves no bigger than 7 inches long.
  13. Place the lettuce in a large bowl and drizzle with desired amount of dressing. Gently mix. Add 1-cup croutons and grated Parmigiano; toss gently.
  14. Transfer salad to preferred salad bowl and sprinkle with additional croutons and shaved Parmigiano.
  15. Serve immediately.
  16. Enjoy!

Recipe Notes

*Note: If the dressing thickens when refrigerated, thin to desired consistency; whisk in small equal amounts of lemon juice, Worcestershire sauce and oil. Whisk until smooth and desired consistency.

**Note Adapted from Mark Bittman's Classic Caesar Salad