A step-by-step overview of how to make a classic Caesar salad.
To learn the history of this signature salad, read Caesar Salad 101
Tools and Materials
- 2 tablespoons unsalted butter, melted
- 2 tablespoons extra-virgin olive oil
- 1 8- to 10-ounce loaf rustic Italian bread, crusts removed, cut into 3/4-inch cubes
- 2 teaspoons salt
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 2 garlic cloves
- 4 anchovy fillets
- Coarse salt and freshly ground pepper
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1 large egg yolk
- 1/2 cup extra-virgin olive oil
- 2 heads romaine lettuce, inner leaves only, cut into 1 1/2-inch pieces (about 12 cups)
- 1 cup freshly grated Parmigiano-Reggiano cheese, plus shavings for garnish
Caesar Salad How-To
1. Bake croutons: heat oven to 450 degrees. Combine the butter and olive oil in a large bowl. Add the cubes of bread, and toss until coated. Sprinkle the salt, cayenne pepper, and black pepper over the bread crumbs, and toss until evenly coated. Spread in a single layer on an 11-by-17-inch baking sheet. Bake until the croutons are golden, about 10 minutes. Transfer to a wire rack to cool.
2. Prepare dressing: in a large wooden salad bowl, mash garlic, anchovy fillets, and 1/2 teaspoon salt into a paste using two forks. Use a balloon whisk to mix in 1/4 teaspoon pepper, the lemon juice, mustard, and egg yolk until smooth and combined, and then gradually whisk in the oil in a slow, steady stream, until dressing is emulsified.
3. Assemble and toss: add lettuce, cheese, and croutons and toss to coat with the dressing.
4. Serve: shave a bit more cheese over the salad, and serve.