Homemade Caesar Salad with Garlic Croutons
This is a proper Caesar with egg yolks, anchovies, and fresh Parmesan - none of that bottled stuff. The croutons are made from scratch and the dressing takes about 5 minutes in a food processor.
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Ingredients
Garlic Croutons
- 4 1/2 cups torn Italian or country bread 1-inch pieces, crusts on
- 3 Tbsp unsalted butter
- 3 Tbsp olive oil
- 4 garlic cloves peeled and minced
- Kosher salt
Caesar Dressing
- 3 oz Parmesan-Reggiano ~3/4 cup grated
- 9 anchovy fillets packed in oil drained
- 4 garlic cloves peeled
- 3 large egg yolks
- 1/4 cup + 1 Tbsp lemon juice from ~2 lemons
- 1/2 tsp Dijon mustard
- 1/4 cup + 1 Tbsp olive oil
- 1/4 cup + 1 Tbsp avocado oil
- Freshly ground black pepper
- Kosher salt to taste
For Assembly
- 1 1/2 large heads romaine lettuce outer leaves discarded
- 1 1/2 oz Parmesan-Reggiano for topping
- Freshly ground black pepper
Instructions
- Preheat oven to 350F. Tear bread into 1-inch pieces and place on baking sheet.
- Melt butter, olive oil, minced garlic, and salt in saucepan over medium heat for 2 minutes until fragrant.
- Pour garlic mixture over bread and toss to coat. Bake 10 minutes until lightly golden.
- Add Parmesan to food processor and pulse until finely grated.
- Add anchovies and garlic, blend until chopped.
- Add egg yolks, lemon juice, and Dijon mustard to processor.
- With processor running, slowly drizzle in both oils until emulsified and thickened.
- Add black pepper and pulse. Taste and add salt if needed.
- Trim romaine, discard outer leaves, and slice into 2-inch strips. Wash and dry thoroughly.
- Place romaine in large bowl and pour dressing over top.
- Add croutons and toss until leaves are coated.
- Grate remaining Parmesan over top and finish with black pepper. Serve immediately.
Notes
Dressing keeps refrigerated up to 3 days in airtight container.
Tried this recipe?Leave a comment below & let me know!