Andy's Classic Caesar Salad
ID: dfdb4a99...
A classic, restaurant-quality Caesar salad made with whole romaine heart leaves, an ultra-creamy dressing packed with anchovy and garlic flavor, and crispy, rustic homemade torn croutons.
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🍳 Cooking Flow
Mash chopped garlic and anchovies with salt to form a smooth paste. → Whisk the paste with egg yolks, Dijon mustard, lemon juice, and emulsify slowly with neutral oil and olive oil, then stir in grated Parmesan. → Tear rustic bread into pieces, toss with olive oil, salt, and pepper, and bake at 375°F for 10-15 minutes. → Combine the dressing, whole romaine leaves, and croutons in a large bowl, and toss gently by hand. → Season with salt and pepper, shave fresh Parmesan ribbons over the salad, toss once more, and plate.
Cooking Steps
Brief Cooking Order
Mash chopped garlic and anchovies with salt to form a smooth paste. → Whisk the paste with egg yolks, Dijon mustard, lemon juice, and emulsify slowly with neutral oil and olive oil, then stir in grated Parmesan. → Tear rustic bread into pieces, toss with olive oil, salt, and pepper, and bake at 375°F for 10-15 minutes. → Combine the dressing, whole romaine leaves, and croutons in a large bowl, and toss gently by hand. → Season with salt and pepper, shave fresh Parmesan ribbons over the salad, toss once more, and plate.
Introduction
A classic, restaurant-quality Caesar salad made with whole romaine heart leaves, an ultra-creamy dressing packed with anchovy and garlic flavor, and crispy, rustic homemade torn croutons.
Step 1
Finely chop the garlic cloves on a cutting board.
Step 2
Add 6 anchovy fillets and a pinch of salt to the garlic, then chop and mash them together using the flat side of a chef's knife until a smooth paste forms.
Step 3
Transfer the garlic-anchovy paste into a medium bowl, then add 2 egg yolks and 3/4 tsp of Dijon mustard.
Step 4
Squeeze in 2 tbsp of fresh lemon juice and whisk the mixture thoroughly until smooth.
Step 5
Very slowly stream in 1/2 cup of vegetable oil while whisking constantly and vigorously to create a thick, emulsified base.
Ingredients List
Important Notes
Leave the romaine leaves whole instead of chopping them to provide a better texture and eating experience.
Tearing the bread instead of cutting it creates rough, jagged edges that capture the dressing much better.
Always toss the salad with your hands to avoid bruising the delicate lettuce leaves and to ensure even dressing distribution.
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