This CAESAR SALAD RECIPE is the only salad recipe you’ll ever need! This is a CLASSIC CAESAR SALAD, simple and delicious. Everything is made from scratch, from the homemade croutons to the Caesar Salad Dressing. If you want to impress your guests or family, this amazingly flavorful and perfect Caesar Salad is the perfect starter to any delicious meal.
INGREDIENTS & FULL RECIPE:
INGREDIENTS
2 cups Baked Homemade Garlic Parmesan Croutons. Recipe found HERE:
2 heads romaine lettuce **SEE NOTE large leaves discarded, OR KALE
¼ cup freshly grated Parmesan cheese plus more cheese for shaving. (Parmigiana Reggiano is best.)
FOR THE CAESAR DRESSING:
3 anchovies packed in oil, drained
2 large eggs
2 medium cloves garlic halved
1½ 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
FOR THE LETTUCE:
Remove the large outer leaves from the lettuce, discard or save for another use.
Wash and gently dry the remaining lettuce leaves.
Carefully wrap the leaves in paper towels and refrigerate until ready to serve.
For the Caesar Dressing: Have all salad dressing ingredients ready.
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.
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.
Rub the inside of a salad bowl with the cut sides of the garlic cloves.
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.
TO SERVE:
If making a chopped salad, tear large leaves into smaller pieces and keep the smaller leaves intact.
If using whole leaves only, use leaves no bigger than 7 inches long.
Place the lettuce in a large bowl and drizzle with the desired amount of dressing. Gently mix. Add 1-cup croutons and grated Parmigiana; toss gently.
Transfer salad to a preferred salad bowl and sprinkle with additional croutons and shaved Parmigiana.
Serve immediately.
Enjoy!
FULL RECIPE: