Name: Caesar Salad
Yield: Serves 4 to 6
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons olive oil; 2 garlic cloves, halved; 3 cups 3/4-inch cubes of Italian or French bread; 2 flat anchovy fillets, or to taste, rinsed and drained; 4 garlic cloves; 2 teaspoons Sherry vinegar; 2 teaspoons fresh lemon juice; 1 teaspoon Worcestershire sauce; 1/2 teaspoon dry mustard; 1/2 cup olive oil; 4 heads of romaine, the pale-green inner leaves washed, spun dry, and torn into bite-size pieces (about 12 cups) and the outer leaves reserved for another use; Parmesan curls formed with a vegetable peeler

Can be prepared in 45 minutes or less.

Recipe information

Yield
Serves 4 to 6

Ingredients

For the croutons

2 tablespoons unsalted butter

2 tablespoons olive oil

2 garlic cloves, halved

3 cups 3/4-inch cubes of Italian or French bread

For the dressing

2 flat anchovy fillets, or to taste, rinsed and drained

4 garlic cloves

2 teaspoons Sherry vinegar

2 teaspoons fresh lemon juice

1 teaspoon Worcestershire sauce

1/2 teaspoon dry mustard

1/2 cup olive oil

4 heads of romaine, the pale-green inner leaves washed, spun dry, and torn into bite-size pieces (about 12 cups) and the outer leaves reserved for another use

Parmesan curls formed with a vegetable peeler

Preparation

Make the croutons:
Step 1
Preheat the oven to 350°F. In a small saucepan melt the butter with the oil, the garlic, and salt and pepper to taste over moderately low heat. Remove the mixture from the heat, let it stand for 10 minutes, and discard the garlic. In a bowl toss the bread cubes with the butter mixture, spread them on a baking sheet, and bake them in the middle of the oven for 12 to 15 minutes, or until they are golden. The croutons may be made 1 day in advance and kept in an airtight container.
Make the dressing:
Step 2
Mince and mash the anchovies with the garlic to form a paste and in a bowl whisk together the paste, the vinegar, the lemon juice, the Worcestershire sauce, and the mustard. Add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
Step 3
In a large bowl toss the romaine with the croutons and the dressing until the salad is combined well and sprinkle the salad with the Parmesan curls.

TagsSalad Caesar Salad Italian American Italian European Anchovy Fish Seafood Romaine Lettuce Leafy Greens Vegetable Side Dinner Quick Easy Gourmet

Recipe information

Ingredients

For the croutons

For the dressing

Preparation

Make the croutons:

Step 1

Make the dressing:

Step 2

Step 3

Recipe notes