CLASSIC CAESAR SALAD 101
If you prefer not to use the raw egg yolk in this classic caesar salad recipe, substitute 1 tablespoon of store-bought mayonnaise. The croutons are best made as close to serving time as possible.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. In a medium-size bowl, toss bread cubes with remaining crouton ingredients. On a parchment-lined baking sheet, toast croutons until golden brown, 10 to 15 minutes.
- In a large wooden bowl, using a wooden spoon, mash halved garlic cloves to a fine paste. Stir in egg yolks and Dijon mustard. Add anchovies, and grind to a paste. Add lemon juice, and season with salt and pepper. Slowly stir in olive oil until dressing is creamy.
- Add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated Parmesan. Sprinkle croutons over salad, and serve topped with Parmesan shavings.
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Abdo Hmada
[email protected]This was my first time making Caesar salad and it was a success! The dressing was easy to make and the salad was delicious.
Elaina KingPerez
[email protected]Great recipe! I made it for a party and everyone loved it.
Jarome Otis
[email protected]I've made this salad many times and it's always a hit with my family and friends. The dressing is so good that I often use it on other salads as well.
M Sanwal Jatt
[email protected]Delicious and easy to make! I followed the recipe exactly and it turned out perfect.
Attique Malik
[email protected]This classic Caesar salad recipe is a keeper! The dressing was creamy and tangy, and the croutons added a nice crunch. I also liked the addition of anchovies, which gave the salad a savory umami flavor.