Caesar’s Caesar Salad
Updated July 2, 2024
- Total Time
- 1 hour 40 minutes (including 1 hour’s chilling)
- Prep Time
- 10 minutes
- Cook Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1large head romaine lettuce (about 1 pound)
- 1large egg
- 4 to 6anchovy fillets, minced
- 1large garlic clove, minced
- ¾teaspoon Dijon mustard
- 2tablespoons freshly squeezed lime juice
- 1½teaspoons Worcestershire sauce
- ¼teaspoon kosher salt
- ½teaspoon coarsely ground black pepper
- ½cup extra-virgin olive oil
- ¼cup finely grated Parmesan, plus more for garnish
- ¼cup olive oil
- 4garlic cloves, minced
- 20thin baguette slices (each about ¼-inch thick)
For the Salad
For the Croutons
Nutritional analysis per serving (4 servings)
521 calories; 46 grams fat; 8 grams saturated fat; 0 grams trans fat; 31 grams monounsaturated fat; 5 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 11 grams protein; 514 milligrams sodium
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
Crisp the romaine lettuce: Trim and discard the base, then separate the leaves, rinse them in cold water and drain. Spread them out on two clean kitchen towels (or paper towels), gently roll them up and refrigerate them for at least an hour.
- Step 2
Make the croutons: In a small bowl, mix the olive oil and the garlic until well combined. Heat the oven to 375 degrees and set a rack in the middle.
- Step 3
Place the baguette slices on a large baking sheet in a single layer. Generously brush the tops with the garlic oil, then swipe the slices around the pan to make sure their sides underneath soak up the olive oil mixture that soaks through to the bottom. Toast in the oven for 13 to 15 minutes, turning halfway through, until browned and crunchy. Set aside.
- Step 4
While the bread toasts, in a small saucepan, bring water to a boil over medium-high heat. Using a slotted spoon, gently lower the egg into the water, release it and let it cook for 1 minute. Remove with the slotted spoon and set aside to cool.
- Step 5
In a large wooden bowl, using the back of a soup spoon, mash the anchovies with the garlic, mustard, lime juice and Worcestershire sauce, pressing the mixture against the bowl in circular motions, mixing it well until it thickens and turns into a creamy paste. Cracked the cooled egg into a separate bowl, and add the yolk to the wooden bowl, discarding the egg white. Using a fork or a whisk, mix thoroughly to combine. Add the salt and pepper and mix well. Slowly, pour in the ½ cup olive oil, whisking vigorously to emulsify the dressing as you do. Add the grated Parmesan and continue mixing until very thickened.
- Step 6
Add the cold lettuce leaves and, using tongs or your hands, toss to coat with the dressing. Serve on a couple of plates. Smear the croutons into the remaining dressing in the bowl and tuck them into the lettuce, including a few on top. Add more Parmesan to taste and serve immediately.
Private Notes
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Comments
Not at all confused. Just because a food is from a different culture doesn't mean the people from another culture won't adopt it. They simply like it. Arguing that parmesan cheese should be confusing to Mexican cuisine because parmesan is not native to Mexico is like arguing that tomatoes in Italian cuisine is confusing since tomatoes are not native to Italy. The idea that there is a pure native cuisine that cannot or does not adopt portions of another culture is absurd.
Growing up in Southern Cal in the late 60's I remember being taken to Caeser's for lunch on a day trip to Tijuana and to this day the salad served tableside there is a cherished vivid memory. There's a splendid episode of "Pati's Mexican Table" on PBS you can stream in which she visits Caeser's and experiences this most famous of salads, the show is worth seeking out.
Actually the term "coddled" applies to both methods. An egg in the shell can be blanched or "coddled" in boiling water for 1 minute, then cooled before being added to a sauce or a salad dressing. The intent is to thicken the egg and eliminate bacteria. An egg without shell can be "coddled" in a ramekin baked in a water bath until the egg is just set for serving as a light meal. If the ramekin is baked dry the method is called "shirred".
My limes were dead so I used lemons for the dressing. Also used ciabatta for the croutons. Definitely the best Caesar I've ever made.
Outrageously good. Can’t be improved.
Since avian flu is still an issue, I use hard boiled egg yolks instead of raw. I mash them with anchovies and garlic to make a paste and then add the citrus and oil. It works!
@VicinNY. Great idea. I’m going to try that. Worried about salmonella. My mother was hospitalized in her 90’s with salmonella for a week. We nearly lost her. In the past I always either over cooked the egg so the yolk was half cooked or I undercooked the egg so that the white didn’t come out as one piece, just a little too slimy white. I’ve avoided homemade Caesar dressing ever since the hospitalization but I’m happy to try your way!