Classic Caesar Salad PUBLISHED: MAY 2013USER RATINGS A great Caesar salad recipe gets its swagger from a great Caesar dressing recipe. Squeamish about raw egg yolks and anchovies? Sorry. Yolks are what give richness to the emulsion, while anchovies provide a briny blast (and that whole umami thing). This is part of BA’s Best, a collection of our essential recipes.
The Dressing:6 anchovy fillets packed in oil, (drained) 1 small garlic clove, Kosher salt, 2 large egg yolks, 2 tablespoons fresh lemon juice, plus more. ¾ teaspoon Dijon mustard, 2 tablespoons olive oil, ½ cup vegetable oil, 3 tablespoons finely grated Parmesan, Freshly ground black pepper.
The Croutons: 3 cups torn 1″ pieces country bread, with crusts. 3 tablespoons olive oil.
The Lettuce 3 romaine hearts, leaves separated.
The Dressing: Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife to malke a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 Tbsp. lemon. Gradually whisk in olive oil, then vegetable oil; until thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon .
The Croutons Make your own. Tearing, not cutting the bread ensures nooks and crannies dressing and add texture. Preheat oven to 375°. Toss bread with olive oil on season with salt and pepper. Bake, tossing occasionally, until golden, 10–15
The Lettuce Use whole leaves; they provide the ideal mix of crispness and surface area.,
The Assembly: Use your hands to gently toss the lettuce, croutons, and dressing, with the shaved Parm.
Recipe by Sue Li and Chris Morocco Photograph by Danny Kim