Caesar Salad

Yield: Serves 6 | Prep Time: 15 minutes | Cook Time: N/A

While there are a few competing stories regarding the origins of the Caesar salad, rumor has it that it was popularized in the 1920s after it was allegedly created in a restaurant run by Caesar Cardini in Tijuana.

INGREDIENTS

Croutons

1 loaf crusty bread, cut into cubes

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

Dressing

1 large egg

2–3 garlic cloves

1 teaspoon Dijon mustard

1–2 tablespoons Worcestershire sauce

4 anchovy fillets

Juice of 1–2 lemons

⅔ cup olive oil

¼ teaspoon freshly ground black pepper

¼ teaspoon red pepper flakes

Salad

2 heads romaine lettuce, rinsed, dried, and torn into pieces

½ cup grated Parmesan cheese

Freshly ground black pepper (optional)

DIRECTIONS

  1. For the croutons: Preheat the oven to 400°F.
  2. Place the bread cubes on a baking sheet. Drizzle with the olive oil and season with salt and pepper. Toss to coat.
  3. Bake for 10 minutes, until the cubes are golden.
  4. For the dressing: Fill a small saucepan with enough water to cover the egg and bring the water to a boil. Add the egg. Turn off the heat and let the egg sit for 1 to 2 minutes. Remove the egg.
  5. In a blender, combine the garlic, mustard, Worcestershire sauce, anchovy fillets, and lemon juice. Process until smooth.
  6. While the blender is running, add the olive oil a bit at a time until emulsified.
  7. Add the coddled egg, black pepper, and red pepper flakes and process until thick.
  8. For the salad: Place the lettuce in a large bowl. Add the dressing, using only enough to lightly coat the lettuce, and toss to coat.
  9. Sprinkle with the Parmesan and top with the croutons.
  10. Add a few grinds of black pepper and serve.