Rating: 3.74 stars
19 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 0

There's no need to dine out when you crave a classic Caesar salad -- make this rendition at home, with all the bells and whistles.

Everyday Food, January/February 2010

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
15 mins
total:
25 mins
Servings:
2
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees. On a rimmed baking sheet, toss bread with 1 tablespoon oil and season with salt and pepper. Bake until golden brown, 10 to 12 minutes. Let croutons cool completely.

    Advertisement
  • On a cutting board, combine garlic, anchovies, and 1/2 teaspoon salt. Using a large knife, drag the blade at an angle across mixture until a paste forms. Transfer to a large bowl and whisk in egg yolk, mustard, and lemon juice. Gradually whisk in 3 tablespoons oil. Season with pepper. Just before serving, add croutons and lettuce to dressing and toss; top with Parmesan.

Cook's Notes

If doubling this recipe, you can use a blender to make the dressing.

Advertisement

Reviews (3)

19 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
02/24/2016
I made this dressing twice, in a mini-chopper because I'm always pressed for time. It was delicious!! For me, 3 tablespoons of olive oil was enough. I just chopped up the anchovies and garlic a little bit so they aren't whole, then dropped them in the chopper with the rest of the ingredients. Whirled it until it was emulsified. Used my favorite bagged croutons. I find the balance of seasonings to be just right. I'll be using this recipe often.
Rating: Unrated
12/27/2014
Love the fact that the outer leaves are not used, just the heart. So much more light and easy to enjoy. Thanks for that... I Cr 13:8a, Love never fails !
Rating: Unrated
07/08/2010
Advertisement