Classic Caesar Salad

Name: Classic Caesar Salad
Total time: 30 min
Yield: 4 servings
Cuisine: italian
Ingredients: About 1/2 cup extra virgin olive oil; 1 cup rustic bread, cut into 1-inch cubes; Salt; freshly ground black pepper; 1 clove garlic, halved; 2 eggs; 2 tablespoons freshly squeezed lemon juice; 2 to 3 tablespoons minced anchovies, or to taste; Dash Worcestershire sauce; 1 large head romaine lettuce, washed, dried and torn into pieces; 1/2 cup freshly grated Parmesan

By Mark Bittman

Total Time: 30 minutes
Rating: 5(1,274)
Comments: Read comments

There’s a reason clichés like Caesar salad and iceberg with blue cheese dressing have become hyper-common: they’re just good. The combination of cold crunchiness, mild bitterness and salty dressings is everlastingly refreshing and satisfying. This authentic version (get out those anchovies and eggs) from Mark Bittman does not disappoint.

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Ingredients

Yield:4 servings

About ½ cup extra virgin olive oil
1cup rustic bread, cut into 1-inch cubes
Salt
freshly ground black pepper
1clove garlic, halved
2eggs
2tablespoons freshly squeezed lemon juice
2 to 3tablespoons minced anchovies, or to taste
Dash Worcestershire sauce
1large head romaine lettuce, washed, dried and torn into pieces
½cup freshly grated Parmesan

Ingredient Substitution Guide

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Preparation

Step 1
Put 2 tablespoons of the oil in a skillet large enough to hold the bread in a single layer and turn heat to medium. When oil shimmers, add bread and sprinkle with salt and pepper; brown lightly on all sides, adding a little more oil if necessary. Remove and set aside.
Step 2
Rub the inside of a salad bowl with the garlic clove; discard it. Bring a small pot of water to a boil. Pierce a tiny hole in the broad end of each egg with a pin or needle and boil them for 60 to 90 seconds; they will just begin to firm up. Crack them into the salad bowl, being sure to scoop out the white that clings to the shell.
Step 3
Beat eggs with a fork. Gradually add lemon juice and 6 tablespoons oil, beating all the while. Stir in anchovies and Worcestershire. Taste and add salt if needed, and lots of pepper. Toss well with lettuce; top with Parmesan and croutons; toss again at table. Serve immediately.

Ratings

5 out of 5

1,274 user ratings

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Comments

Allyson6 years ago

I don't bother boiling the egg, but I understand why people may want to. I love garlic, so instead of rubbing the bowl with half a clove, I chop two whole cloves and mash it into a paste with the anchovies and a bit of salt, then mix it with the egg yolk before adding the lemon juice and oil. I also like to add in a bit of dijon mustard.

ajp7 years ago

This is the RIGHT recipe for Caesar Salad, at least for the one I had in Los Angeles 60 years ago, made with eggs (Yes!) and anchovies (Yes!). So good it's worth making all of this for yourself!!!

Bwolfman5 years ago

About the egg issue.... I have made over 100 Caesar salads as a tableside cook. I’ve found that a coddled egg yolk at 2 minutes provides body to the dressing. I don’t use the white. 90-120 seconds yields a yolk with better texture than raw. The salmonella is, I think, a non-issue.

Birdie3 months ago

This really is the best dressing. I drop the yolks in a bowl over simmering water to coddle just the yolk and mix everything with a whisk. Works like a dream.

Chris and Bonnie5 months ago

So Yummy

Nancy1 year ago

A local Italian restaurant makes Caesar salad at the table, and they always sprinkle in some Tabasco, which I think is a great addition.

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