Best Traditional Caesar Salad Recipes

Traditional Caesar Salad image

Provided by Terri F.

Categories < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons butter
2 tablespoons extra virgin olive oil
2 cloves garlic, halved
3 cups 1/2 inch cubes French bread or 3 cups Italian bread
salt and pepper
4 cloves garlic, peeled
1/2 teaspoon salt
2 teaspoons lemon juice (fresh is best)
1 teaspoon Worcestershire sauce
3 anchovy fillets, rinsed and patted dry
1/2 cup extra virgin olive oil
2 large eggs, boiled gently for 2 minutes
1/2 cup parmesan cheese, shredded
2 heads romaine lettuce, torn into bite size pieces

Steps:

In small sauce pan, heat butter, olive oil, and garlic from top of recipe.
When butter is melted, remove from heat and let sit for 10 minutes.
Remove garlic, toss bread cubes with butter mixture.
Spread on baking sheet and bake at 350 F shaking pan once or twice, until croutons are golden brown (about 10 minutes).
Set aside.
In large wooden salad bowl, run garlic clove around the inside of the bowl.
Mash together the 4 cloves of garlic and the 1/2 tsp salt until they form a paste.
Whisk in lemon juice, Worcestershire sauce, and salt and pepper to taste.
Mash anchovy fillets in small bowl until they form a paste.
Add anchovy paste to garlic mixture and whisk well.
Add 1/2 cup of extra virgin olive oil in a slow steady stream, whisking constantly.
Add coddled eggs and whisk until blended.
Add romaine pieces and croutons, and toss until coated with dressing.
Sprinkle on Parmesan cheese and toss lightly.
Serve immediately.

TRADITIONAL CAESAR SALAD image

Yield 6 people

Number Of Ingredients 12

1 Teaspoon Salt
1 Teaspoon Fresh Ground Pepper
4 Anchovy Filets
3 Cloves Garlic
1 Teaspoon Worcestershire Sauce
1/2 Teaspoon Dijon Mustard
1 Egg Yolk (coddled)
1 Tablespoon Fresh Squeezed Lemon
1/3 cup Extra Virgin Olive Oil
1/2 cup Freshly Grated Parmesan Cheese
2 Heads of Romaine Lettuce - washed, outer leaves removed and torn into bite size pieces
1/2 cup Fresh Made Croutons

Steps:

There are two secrets to this recipe. First the bowl. A large seasoned wooden bowl is preferred for this recipe. Second, make sure each ingredient is mixed in order and in thoroughly. Place the salt, pepper, and anchovies in your wooden salad bowl. With a fork, work the anchovies into the side of the bowl. The salt and pepper will help mash this into a paste in no time. Switch to a wire whisk. Crush the garlic and add to the paste and give it a good mix. Add the Worcestershire sauce and the Dijon mustard. Mix until well combined. Crack the egg and separate. Only add the yolk. You can save the white for another recipe later. Mix well and add the lemon juice. Make sure all these ingredients are well combined. Constantly mixing; slowly add the olive oil. First a few drops at a time, eventually pouring into a long stream. If done correctly it will emulsify beautifully. Add the romaine lettuce. Toss salad and coat lettuce with dressing evenly. Add croutons and toss again. You can either toss the Parmesan cheese into the salad or you can use the cheese to garnish the top of each salad if you are serving.