Ingredients Jump to Instructions ↓

  1. Garlic Croutons:

  2. 2 large cloves garlic into paste

  3. 1/4 teaspoon table salt

  4. 3 Tbsp extra-virgin olive oil

  5. 2 cups 1/2-inch white bread cubes Caesar Salad:

  6. 1 large egg

  7. 3 Tbsp lemon juice

  8. 1 tsp Worcestershire sauce

  9. 1/4 tsp table salt

  10. 8 grindings ground black pepper

  11. 1 small clove garlic , pressed ( 1/4 tsp)

  12. 1 1/2 tsp anchovy paste (or 4 flat anchovy fillets, minced)

  13. 1/3 cup extra-virgin olive oil

  14. 2 heads romaine ; dried, and torn into 1 1/2-inch pieces (10 cups)

  15. 1/3 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. For the croutons:

  2. Adjust oven rack to center position and heat oven to 350 degrees. Mix garlic, salt, and oil in small bowl; set aside for 20 minutes. Spread bread cubes out over small baking sheet. Drizzle oil through fine-mesh strainer evenly onto bread; toss to coat. Bake until golden, about 12 minutes. Cool.

  3. For the dressing:

  4. Bring water to boil in small saucepan over high heat. Carefully lower whole egg into water; cook 45 seconds. Remove with slotted spoon. When cool enough to handle, crack egg into small bowl with all other dressing ingredients except oil; whisk until smooth. Add oil in slow, steady stream, whisking constantly until smooth. (Dressing may refrigerate for 1 day; shake before using.)

  5. For the salad:

  6. Place lettuce in large bowl; drizzle with half of dressing, then toss to coat lightly. Sprinkle with cheese, remaining dressing, and croutons; toss to coat well.


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