CLASSIC CAESAR SALAD 101

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If you prefer not to use the raw egg yolk in this classic caesar salad recipe, substitute 1 tablespoon of store-bought mayonnaise. The croutons are best made as close to serving time as possible.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 14

6 slices (1-inch) ciabatta or another crusty white bread, cut into 3/4-inch cubes
3 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
1 tablespoon fresh flat-leaf parsley, minced
Coarse salt (to taste)
2 cloves garlic, halved
2 large egg yolks
1 tablespoon Dijon mustard
4 to 5 anchovies
2 tablespoons freshly squeezed lemon juice
Coarse salt and freshly ground pepper, to taste
3 tablespoons extra-virgin olive oil
2 heads romaine lettuce, washed and dried thoroughly and torn into 2-inch pieces
Grated Parmesan cheese (to taste)

Steps:

  • Preheat oven to 350 degrees. In a medium-size bowl, toss bread cubes with remaining crouton ingredients. On a parchment-lined baking sheet, toast croutons until golden brown, 10 to 15 minutes.
  • In a large wooden bowl, using a wooden spoon, mash halved garlic cloves to a fine paste. Stir in egg yolks and Dijon mustard. Add anchovies, and grind to a paste. Add lemon juice, and season with salt and pepper. Slowly stir in olive oil until dressing is creamy.
  • Add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated Parmesan. Sprinkle croutons over salad, and serve topped with Parmesan shavings.

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