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
- ¼cup grated Parmesan cheese
- ¼cup 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.
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.
This salad is delicious! It took us much longer than 10 minutes to make, but it was worth it.
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.
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