Caesar Salad
My all-time favorite homemade Caesar Salad recipe! This recipe makes a big batch, so feel free to halve it if needed.
Foto: Gimme Some Oven — Ali
Ingredients
- 3 hearts of Romaine lettuce (20 ounces) or little gems, roughly chopped
- 1/2 cup shaved or grated Parmesan cheese, plus extra for garnish
- freshly-cracked black pepper
- 3 cups of bite-sized pieces (cut or torn into 3/4-inch cubes) crusty bread
- 2 tablespoons olive oil
- sea salt and freshly-cracked black pepper
- 5 anchovy fillets*, drained
- 2 small garlic cloves
- 2 large egg yolks*
- 1/3 cup (3/4 ounce) freshly-grated Parmesan
- 2 tablespoons freshly-squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon each fine sea salt and freshly-cracked black pepper
- 1/2 cup olive oil
Steps
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Heat oven to 375°F. Drizzle the olive oil evenly over the bread crumbs on a baking sheet, then toss until the bread is evenly coated in the oil. Spread the bread out in an even layer, then season generously with salt and pepper. Bake for 15-20 minutes until crispy.
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Add the anchovy filets, garlic, egg yolks, Parmesan, lemon juice, Dijon, sea salt and black pepper to a blender. Purée for 5 seconds, or until combined. Then, while the blender is still running, remove the small cap from the blender lid and gradually stream in the olive oil until the dressing is completely smooth. Add a few tablespoons of water, as needed, until the dressing achieves your desired consistency. (I prefer mine to be about the consistency of heavy cream.) Then taste and add extra salt and/or black pepper, if needed.
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In a large mixing bowl, combine the lettuce, homemade croutons, and Parmesan. Drizzle evenly with your desired amount of dressing, then toss until combined.
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Serve immediately garnished with extra Parmesan and freshly-cracked black pepper.
💰 Cost Estimate
📋 Price Breakdown (7% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| hearts of Romaine lettuce | 3 | - | - |
| shaved or grated Parmesan cheese | 0.5 cup | - | - |
| freshly-cracked black pepper | - | - | - |
| of bite-sized pieces | 3 cups | - | - |
| olive oil | 2 tablespoons | - | - |
| sea salt and freshly-cracked black pepper | - | - | - |
| anchovy fillets* | 5 | - | - |
| garlic cloves | 2 small | - | - |
| egg yolks* | 2 large | - | - |
| 0.3333333333333333 cup | - | - | |
| freshly-squeezed lemon juice | 2 tablespoons | - | - |
| Dijon mustard | 1 teaspoon | - | - |
| each fine sea salt and freshly-cracked black pepper | 0.25 teaspoon | Rp 35.000/kg | Rp 44 |
| olive oil | 0.5 cup | - | - |
*Estimated market prices, may vary by region
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