Description
A creamy and tangy Caesar salad featuring crunchy romaine and a homemade dressing that balances flavors perfectly.
Ingredients
Scale
- 2 large heads romaine lettuce (400–500 g / 14–18 oz)
- 80 ml (1/3 cup) extra-virgin olive oil
- 80 ml (1/3 cup) neutral oil (e.g., grapeseed)
- 2 large egg yolks (or 4 tbsp pasteurized eggs)
- 60 ml (1/4 cup) fresh lemon juice (about 2 lemons)
- 5 ml (1 tsp) Dijon mustard
- 6–9 g (1–1⅓ tsp) anchovy paste (or 2–3 small fillets, mashed)
- 1 clove garlic (minced)
- 5 ml (1 tsp) Worcestershire sauce
- 50 g (1¾ oz) Parmesan cheese (finely grated, plus extra for shaving)
- Croutons (homemade, made from day-old bread)
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- Prepare and optionally temper the yolks by whisking 2 large egg yolks in a heatproof bowl, adding warm water to gently cook.
- Make the dressing by blending tempered yolks, lemon juice, mustard, anchovy paste, minced garlic, and Worcestershire; emulsify while adding oil slowly.
- Adjust seasoning by folding in grated Parmesan and seasoning with salt and pepper; thin if necessary.
- Make the croutons by tossing bread cubes with olive oil and seasoning before baking until golden and crisp.
- Prepare the lettuce by washing and tearing into pieces, then toss with dressing and croutons.
- Plate the salad and finish with extra Parmesan and black pepper; serve immediately.
Notes
For a healthier option, substitute Greek yogurt for some yolks. Make-ahead tips: dressing stores for 3 days refrigerated; croutons can last up to 3 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 salad
- Calories: 420
- Sugar: 2g
- Sodium: 680mg
- Fat: 34g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 115mg