Caesar Salad
Overthought from every angle, this is THE best Caesar Salad I've made to date. Featuring a delicious from-scratch dressing, homemade croutons, and crisp bacon bits, this Caesar Salad will become your new standard of what a good salad ought to be.
Equipment
- Large baking sheet
- Large Salad Bowl
Ingredients
For the Dressing
- 1 clove garlic minced
- 2 anchovy fillets ** chopped fine
- ¼ tsp kosher salt
- 1 egg yolk coddled or raw
- 1 tsp Dijon mustard I used horseradish Dijon
- 2 tbsp lemon juice divided
- 1 tbsp olive oil
- ¼ cup neutral oil I used canola
- 2 tbsp Parmigiano Reggiano shredded, heaping
For the Salad
- 1 large head romaine lettuce
- 1 small loaf ciabatta bread***
- 2 tbsp olive oil
- ½ tsp kosher salt for sprinkling
- 3 strips uncooked bacon coarsely chopped
- lemon wedges for serving
- Additional shredded Parmigiano Reggiano for sprinkling
Instructions
For the Dressing
- Place the garlic and anchovies in a large bowl. **** Add the salt and sort of mash the anchovy, garlic, and salt together using the back of a fork.1 clove garlic, 2 anchovy fillets **, ¼ tsp kosher salt
- Once a paste has formed, add the egg yolk, Dijon mustard, and a tablespoon of the lemon juice. Whisk everything together until the mixture is more or less uniform.1 egg yolk, 1 tsp Dijon mustard, 2 tbsp lemon juice
- Now it’s time to start the emulsion. Start by slowly whisking in the olive oil. Then whisk in the neutral oil. Once the oils are fully integrated you should have a mixture with a creamy smooth consistency. If your dressing still has streaks of oil pooling on the surface, keep whisking.1 tbsp olive oil, ¼ cup neutral oil
- Finish the dressing off with the shredded Parmigiano Reggiano and the remaining lemon juice. Whisk the dressing one more time and transfer it to a resealable container. Store the dressing in the fridge until you’re ready to make the salad.2 tbsp Parmigiano Reggiano, 2 tbsp lemon juice
For the Salad
- Preheat the oven to 375°F. This is for the croutons.
- Start by coarsely chopping and washing the romaine. This will give greens the maximum amount of time to dry. Transfer the lettuce to a colander and rinse well under cold water. Shake off as much excess water as possible before transfer to a baking sheet lined with a tea towel. Place another tea towel on top and pat the lettuce dry. Fold the edges of the tea towels towards the surface and transfer them to the fridge.1 large head romaine lettuce
- Cut the ciabatta bread into cubes. Transfer the cubes to a large baking sheet lined with a silicone mat or parchment paper. Drizzle the cubes with the olive oil and add a sprinkling of kosher salt. Using your hands, toss to coat the bread cubes evenly in the salt and oil.1 small loaf ciabatta bread***, 2 tbsp olive oil, ½ tsp kosher salt
- Transfer the baking sheet to the oven and bake for 10 minutes or until golden. Set the croutons aside to cool. Once cool you can transfer the croutons to a resealable container.
- Place the bacon in a cold pan and place over medium heat. Cook the bacon until crispy, then transfer to a plate lined with a paper towel to drain. Set aside until ready to use.3 strips uncooked bacon
- It’s time to assemble. Place the lettuce in a very large bowl, you want space for tossing. Add the dressing and toss to coat. Transfer the dressed lettuce to a platter and top with croutons, bacon, and a final sprinkling of Parmigiano Reggiano. Garnish the salad with lemon wedges and serve immediately.lemon wedges, Additional shredded Parmigiano Reggiano
Notes
** If canned fish wigs you out, you can sub in a tablespoon of Worcestershire sauce.
*** You can also use a French baguette for this or really any crusty bread.
**** I like to use a large bowl when making caesar dressing from scratch because the process requires a fair amount of aggressive whisking, and I prefer to not worry about spilling.