Caesar Side Salad
A Caesar salad is only as good as its dressing — anchovies, garlic, lemon, and egg yolk emulsified with olive oil into something creamy and sharp. Toss the whole leaves in the dressing, don't drizzle on top, so every bite is coated. Homemade croutons fried in olive oil are worth the extra five minutes.
Side • 10 min
Servings:4 servings
Ingredients
- 3 cups cubed day-old bread (about ½-inch pieces, from a French or Italian loaf)
- 3 tablespoons olive oil, divided
- Kosher salt
- 1 large clove garlic, peeled
- 2 anchovy fillets (oil-packed), or 1 teaspoon anchovy paste
- 1 large egg yolk (or 2 tablespoons mayonnaise for a raw-egg-free version)
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- ¼ cup neutral oil (canola or vegetable)
- ¼ cup freshly grated Parmesan cheese, plus more for serving
- Freshly ground black pepper
- 2 romaine hearts, chopped into bite-sized pieces
Steps
- Preheat oven to 375°F. Toss bread cubes with 2 tablespoons olive oil and a pinch of salt. Spread on a baking sheet and bake until golden and crisp, 8–12 minutes, tossing once. Set aside.
- On a cutting board, mash the garlic clove and anchovy fillets together with the side of a chef's knife until they form a smooth paste. Transfer to a large salad bowl.
- Add egg yolk, lemon juice, and Dijon to the bowl. Whisk until combined. While whisking continuously, slowly drizzle in the neutral oil and remaining 1 tablespoon olive oil until the dressing is thick and emulsified.
- Whisk in the ¼ cup Parmesan and several grinds of black pepper. Taste and add salt if needed (the anchovies and Parmesan are salty, so go lightly).
- Add romaine to the bowl and toss to coat every leaf. Top with croutons and extra Parmesan. Serve immediately.
