Carmine's Caesar Salad
Updated Nov. 11, 2023
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup cubed French bread pieces
- Olive oil
- 2ounces anchovy fillets
- 1egg yolk (see note)
- 1teaspoon finely chopped parsley
- 1tablespoon finely chopped garlic (or less to taste)
- 1cup extra-virgin olive oil
- ÂĽcup grated Parmesan cheese
- ÂĽcup red-wine vinegar
- 1head romaine lettuce, cut, washed and drained
The Croutons
The Dressing
The Lettuce
Nutritional analysis per serving (8 servings)
327 calories; 32 grams fat; 5 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 3 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 6 grams protein; 361 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
Preheat the oven to 300 degrees. Spread the bread on a baking sheet, drizzle with olive oil and bake 4 to 5 minutes, stirring once or twice, until golden. Set aside.
- Step 2
In a stainless-steel bowl, crush the anchovy fillets with a fork until they are well mashed. Add the egg yolk and stir with a wire whisk for 2 to 3 minutes. Stir in the parsley and garlic. Slowly add the olive oil in a steady stream while whisking to incorporate. Add the vinegar and 2 tablespoons of the Parmesan and stir briskly with the whisk.
- Step 3
In a large bowl, toss the lettuce with the dressing and the croutons. Sprinkle remaining cheese on top.
- Because of concern over salmonella contamination in raw eggs, some cooks may choose to substitute 1 tablespoon of Dijon mustard for the egg yolk.
Private Notes
Comments
This was REALLY vinegary - I would cut vinegar in half next time. I also halved the anchovy. 2 oz of anchovy is a lot of anchovy... it was pretty anchovy-filled with only 1 oz.
This salad is delicious! It took us much longer than 10 minutes to make, but it was worth it.
My croutons were not even close to being ready in the time said. I cranked the temp up to 350 and it still took another 8 minutes.
Should I drain the can of anchovies? Completely? Just a little to leave some flavored oil? It's a great dressing recipe, but the croutons don't really toast well in the oven. Tossing them with some oil and frying is quick and easy, plus results in a nice color.
Add a tablespoon of Dijon and skip the vinegar. Otherwise perfect.
My croutons were not even close to being ready in the time said. I cranked the temp up to 350 and it still took another 8 minutes.