Caesar Salad

Ingredients

The croutons:

• 1 cup cubed French bread pieces
• Olive oil

The dressing:

• 2 ounces anchovy fillets
• 1 egg yolk (see note)
• 1 teaspoon finely chopped parsley
• 1 tablespoon finely chopped garlic (or less to taste)
• 1 cup extra-virgin olive oil
• ¼ cup grated Parmesan cheese
• ¼ cup red-wine vinegar

The lettuce:

• 1 head romaine lettuce, cut, washed and drained

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    449 calories; 43 grams fat; 6 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 4 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 7 grams protein; 41 milligrams cholesterol; 473 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Six to eight servings

Preparation

1. Preheat the oven to 300 degrees. Spread the bread on a baking sheet, drizzle with olive oil and bake 4 to 5 minutes, stirring once or twice, until golden. Set aside.
2. In a stainless-steel bowl, crush the anchovy fillets with a fork until they are well mashed. Add the egg yolk and stir with a wire whisk for 2 to 3 minutes. Stir in the parsley and garlic. Slowly add the olive oil in a steady stream while whisking to incorporate. Add the vinegar and 2 tablespoons of the Parmesan and stir briskly with the whisk.
3. In a large bowl, toss the lettuce with the dressing and the croutons. Sprinkle remaining cheese on top.

• Because of concern over salmonella contamination in raw eggs, some cooks may choose to substitute 1 tablespoon of Dijon mustard for the egg yolk.

10 minutes