Dining and Cooking
American Recipes

Classic Caesar Salad | Emeril Lagasse



Learn how to make an exceptional Caesar Salad. From properly preparing the lettuce, to making the quintessential zesty dressing and irresistible croutons. This crunchy refreshing salad works as a fantastic side dish or as main dish when topped with grilled chicken or shrimp. You won’t want to miss this recipe!

CLASSIC CAESAR SALAD
SERVES 4

SALAD
Coarse salt and freshly ground black pepper
2 cloves garlic
1 to 3 anchovies
2 teaspoons Dijon mustard
1 large egg yolk fork
⅓ cup extra-virgin olive oil
⅛ teaspoon Tabasco sauce
¼ teaspoon Worcestershire sauce
2 tablespoons fresh lemon juice
¾ cup freshly grated Parmigiano-Reggiano cheese, plus more garnish
2-3 heads romaine hearts, cut into 1-inch pieces, washed and spun dry
Croutons (recipe follows)

In a large wooden salad bowl, sprinkle a generous pinch of salt. Add garlic and mash to make a paste using a fork. Add anchovies and mash to incorporate. Stir in mustard and add yolk, continuing to stir until well combined. Slowly drizzle in olive oil, stirring until emulsified. Add Tabasco, Worcestershire, and lemon juice and stir to combine. Mix in ½ cup cheese. Add lettuce and gently toss until well coated with dressing. Season with salt and pepper. Top with croutons and gently toss to combine. Garnish with additional cheese.

CROUTONS
SERVES 4

1 garlic cloves, grated (optional)
¼ cup olive oil
2 to 3 cups French bread cubes (from ½ baguette)
Pinch of salt

Preheat oven to 350 degrees. In a small bowl, combine garlic and oil. In a medium bowl, toss bread cubes with oil mixture until evenly coated. Season with salt and toss again. Spread bread cubes in a single layer on a baking sheet. Bake until golden brown, 10 to 15 minutes.

COOK’S NOTES: We advise using caution when consuming raw egg products; children or other individuals with compromised immune systems should take care due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend using only fresh, properly refrigerated, clean grade A or AA eggs with intact shells.

Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

For More Ways To Kick It Up A Notch Subscribe Here: https://www.youtube.com/user/emeril?sub_confirmation=1

Stay Connected With Emeril On:
Instagram: https://www.instagram.com/emeril/?hl=en
Facebook: https://www.facebook.com/Emeril/
Amazon: https://www.amazon.com/stores/EmerilLagasse/EmerilLagasse/page/C9077FD6-7285-4A34-AA59-FC3646A43590

39 Comments

  4. Troll Toll

    lol so this is a famous cook. oh this is what we're going to do for the paste. fuckin anchovies still not even cut in half. lmaooooo

  5. Troll Toll

    you can see im doing this slowly. pours in half the bottle in 10 seconds. ……………………………..

  6. Troll Toll

    now we're gonna get this alllll nice and whisked here. half an anchovy floating in the mix. lmaooooo. yoo how is this guy famous.

  19. Freyas slain

    How I long for the days , when the Food Network was about World Class Chefs teaching people how to cook. Michael Lomonoco, Mario Batali, Emeril Lagasse , and Ming Tsai . Not this Guy Fieri , Ree Drummond , and Chopped Bullshit .
    Nowadays , I just shake my head in despair.

  21. Jon Webb

    Classic caesar salad recipe (less the hot sauce). Heavy on the dijon mustard though and light on the oil.

  23. Adjustable Island

    Finally I see someone using anchovies AND worcestershire sauce. That's the way I remember it, but you'd be hard pressed to find a similar recipe online in writing. Most suggest worcestershire as a substitute for anchovies.

  32. Altagracia Rocha

    Soy dominicana y para mí el mejor cocinero de todos los tiempo es el porque tienes carisma que es lo esencial bendiciones dónde quiera que este

Write A Comment