Classic Caesar

Name: Classic Caesar
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 servings
Cuisine: Salad
Ingredients: 2 large heads romaine, leaves separated, washed, and dried; 2 cups day-old bread cubes; 2 tbsp olive oil; 1 garlic clove, halved; 2 anchovy fillets; 1 pasteurized egg yolk or 1 coddled egg yolk; 2 tbsp fresh lemon juice; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 1/3 cup extra-virgin olive oil; 3/4 cup finely grated Parmigiano-Reggiano; Black pepper; Kosher salt

Cold romaine hearts, torn croutons, grated parm, and unapologetic dressing.

Prep: 25 min
Cook: 10 min
Total: 35 min
Yield: 6 servings
Difficulty: hard

Times include any resting, chilling, or marinating Scale the servings below Cooked in the test kitchen

Method

01
Heat the oven to 375°F (190°C). Toss bread cubes with 2 tbsp olive oil and a pinch of salt; bake 8 to 10 minutes until crisp.
02
Rub the inside of a large wooden or stainless bowl with the halved garlic. Mince or mash the remaining garlic with anchovies into a paste in the bowl.
03
Whisk in egg yolk, lemon juice, Dijon, and Worcestershire. While whisking constantly, add 1/3 cup olive oil in a very slow stream until thick and glossy.
04
Add dry romaine and toss vigorously. Add half the Parmesan and the croutons and toss again.
05
Finish with remaining Parmesan, black pepper, and salt only if needed. Serve immediately.
06
Tip: Use pasteurized egg yolk when serving people who should avoid raw or undercooked eggs.