Caesar Salad
This homemade Caesar salad is crisp, fresh, and full of classic flavor. With crunchy romaine, homemade croutons, and creamy dressing, it is simple to make and always a hit.
Equipment
- food processor optional
- large bowl
Ingredients
- romaine lettuce, we use the 3-pack
- 2 cups croutons
Dressing
- 1 oz anchovies, about 2
- 1 tbsp dijon mustard
- ½ tbsp worcestershire sauce
- 1 egg yolk, coddled
- ½ cup olive oil
- 1 tsp lemon juice
- 2 tbsp red wine vinegar
- ¼ cup parmesan cheese, grated
- freshly ground pepper
Instructions
- To coddle the egg yolk: Place a saute pan over medium heat and fill with 1/2-1 inches of water. Bring to a simmer. Put the egg yolk in a buttered ramekin and place in the simmering water. Cook for 6-8 minutes. Remove and allow to cool.
- While the egg is cooking, gather ingredients, set up food processor, smash and peel the garlic, juice the lemon into a ramekin to measure, grate the parmesan cheese.
- Using a food processor, or 2 forks and a whisk, mix the anchovies and garlic to make a paste. Add in mustard, worcestershire, coddled egg yolk.
- While food processor is running, slowly add the olive oil. Add the lemon juice, red wine vinegar, and 1/8 cup of parmesan cheese until everything is incorporated.
- Refrigerate the dressing or serve immediately by tossing the lettuce, croutons and the other 1/8 cup of parmesan cheese. Top with freshly ground pepper.