Classic Caesar Salad
Updated December 19, 2016
Michael Kraus for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
About ½ cup extra virgin olive oil
1 cup rustic bread, cut into 1-inch cubes
Salt
freshly ground black pepper
1 clove garlic, halved
2 eggs
2 tablespoons freshly squeezed lemon juice
2 to 3 tablespoons minced anchovies, or to taste
Dash Worcestershire sauce
1 large head romaine lettuce, washed, dried and torn into pieces
½ cup freshly grated Parmesan
Nutritional analysis per serving (4 servings)
13 grams carbs; 99 milligrams cholesterol; 424 calories; 22 grams monosaturated fat; 4 grams polyunsaturated fat; 7 grams saturated fat; 36 grams fat; 5 grams fiber; 674 milligrams sodium; 15 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put 2 tablespoons of the oil in a skillet large enough to hold the bread in a single layer and turn heat to medium. When oil shimmers, add bread and sprinkle with salt and pepper; brown lightly on all sides, adding a little more oil if necessary. Remove and set aside.
- Step 2
Rub the inside of a salad bowl with the garlic clove; discard it. Bring a small pot of water to a boil. Pierce a tiny hole in the broad end of each egg with a pin or needle and boil them for 60 to 90 seconds; they will just begin to firm up. Crack them into the salad bowl, being sure to scoop out the white that clings to the shell.
- Step 3
Beat eggs with a fork. Gradually add lemon juice and 6 tablespoons oil, beating all the while. Stir in anchovies and Worcestershire. Taste and add salt if needed, and lots of pepper. Toss well with lettuce; top with Parmesan and croutons; toss again at table. Serve immediately.
Private Notes
Comments
I don't bother boiling the egg, but I understand why people may want to. I love garlic, so instead of rubbing the bowl with half a clove, I chop two whole cloves and mash it into a paste with the anchovies and a bit of salt, then mix it with the egg yolk before adding the lemon juice and oil. I also like to add in a bit of dijon mustard.
About the egg issue.... I have made over 100 Caesar salads as a tableside cook. I’ve found that a coddled egg yolk at 2 minutes provides body to the dressing. I don’t use the white. 90-120 seconds yields a yolk with better texture than raw. The salmonella is, I think, a non-issue.
This is the RIGHT recipe for Caesar Salad, at least for the one I had in Los Angeles 60 years ago, made with eggs (Yes!) and anchovies (Yes!). So good it's worth making all of this for yourself!!!
This dressing seems really loose/watery to me. Anyone else? Perhaps I did something wrong?
it’s my go to! i love it
Loved this and a big crowd pleaser! I definitely added more than a dash of Worcestershire, though... Will be making it again.