Classic caesar salad made with romaine lettuce and tossed with a creamy homemade dressing. Topped with aged Parmesan cheese and crunchy croutons.
ingredient
- 8 cups romaine lettuce, ½" thick pieces
- 6 anchovies, canned
- ½ teaspoon minced garlic
- ¾ teaspoon kosher salt, divided
- 1 teaspoon dijon mustard
- 1 large egg yolk
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon black pepper
- ½ cup extra-virgin olive oil
- 3 tablespoons parmesan cheese, plus more for garnish
- 1 cup croutons
Directions
- Prepare the Lettuce – If using a head of romaine, cut into ½-inch chopped pieces. Add lettuce to a salad spinner. Rinse well with cold water. Spin until the leaves are dry. Cover and refrigerate if not using immediately.
- Make the Anchovy Paste – On a cutting board, chop the anchovy fillets, minced garlic, and ¼ teaspoon salt together. Use the side of the knife to help mash the fish into a paste.
- Make the Dressing – In a medium bowl, whisk together the anchovy paste, mustard, egg yolk, lemon juice, zest, ½ teaspoon salt, and pepper. Gradually whisk in olive oil until a thickened, smooth emulsion forms. Whisk in the parmesan cheese until the dressing is smooth.
- Assemble the Salad – Add romaine lettuce to a large bowl and ¼ cup of dressing, gently toss with salad servers to combine. Add more dressing to your liking or serve on the side. Top the salad with croutons, parmesan cheese, and black pepper. Serve immediately
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