Name: Caesar Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 large heads Romaine Lettuce; 2 cups Croutons; 0.5 cup Parmesan Cheese, freshly grated; 2 cloves Garlic, minced; 2 Anchovy Fillets, finely minced (optional); 1 teaspoon Dijon Mustard; 1 teaspoon Worcestershire Sauce; 2 tablespoons Lemon Juice, fresh; 1 Large Egg Yolk; 0.5 cup Extra Virgin Olive Oil; 0.25 teaspoon Salt; 0.25 teaspoon Black Pepper, freshly ground

A classic Caesar salad features crisp romaine lettuce, crunchy croutons, and a tangy, savory dressing, often topped with freshly grated Parmesan cheese. This iconic salad is celebrated for its simple yet robust flavors, making it a popular appetizer or light meal. The Caesar salad was invented in Tijuana, Mexico, by Italian immigrant Caesar Cardini in the 1920s. Legend has it that he concocted the salad from ingredients he had on hand during a busy weekend. It quickly gained popularity among Hollywood elites and spread throughout the United States, becoming a staple of American cuisine.

Instructions

1
Prepare the Romaine Lettuce: Wash and thoroughly dry the romaine lettuce. Chop it into bite-sized pieces and place in a large salad bowl.
2
Make the Croutons (if homemade): Cut bread into cubes. Toss with olive oil, salt, and pepper. Bake at 375°F (190°C) for 10-15 minutes until golden and crisp.
3
Prepare the Dressing Base: In a small bowl, combine minced garlic, minced anchovy fillets (if using), Dijon mustard, Worcestershire sauce, and fresh lemon juice.
4
Emulsify the Dressing: Whisk in the egg yolk until well combined. Slowly drizzle in the olive oil while continuously whisking until the dressing is thick and emulsified.
5
Season the Dressing: Stir in salt and freshly ground black pepper. Taste and adjust seasoning as needed.
6
Combine Salad Components: Add the croutons and about half of the freshly grated Parmesan cheese to the romaine lettuce in the salad bowl.
7
Dress the Salad: Pour the dressing over the salad ingredients. Toss gently to ensure all lettuce and croutons are evenly coated.
8
Serve: Serve immediately on chilled plates, garnished with the remaining Parmesan cheese and extra fresh black pepper if desired.

Chef's Tips

•For the freshest taste, make your own croutons from day-old bread.
•Ensure your romaine lettuce is completely dry; excess water will dilute the dressing.
•If you're hesitant about raw egg yolk, you can use a pasteurized egg or substitute with 1-2 tablespoons of mayonnaise for a similar texture.
•Adjust the amount of anchovy to your preference; it adds a crucial umami depth without tasting 'fishy'.