Classic Caesar Salad Recipe
Sharp, creamy, and salty, this Classic Caesar Salad Recipe makes a light, simple main course or lunch.
Ingredients
For the Croutons
- ¼ cup extra virgin olive oil
- 3 slices sourdough bread (cubed)
- ½ teaspoon fine sea salt
For the Caesar Dressing
- 4 cloves garlic
- 4 anchovy filets (packed in oil)
- juice of 1 lemon
- 1 egg yolk
- 1 ½ teaspoons Dijon-style mustard
- 1 cup extra virgin olive oil
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
For the Salad
- 1 head Romaine lettuce
- 2 ounces grated parmesan cheese
- 12 medium anchovy filets
Instructions
- Warm two tablespoons pastured lard and two tablespoons extra virgin olive oil together in a skillet over medium-high heat in a pan. Working in batches if you need to, arrange the cubed bread in a single layer in the hot fat of the pan. Allow it to brown on one side, about 3 minutes, before stirring it and allowing it to brown on the remaining sides. Transfer to a dish lined with a kitchen towel and sprinkle with salt. Allow the croutons to cool completely.
- Place garlic, 4 anchovy flets, lemon juice, egg yolk, mustard, 1 cup olive oil, salt and pepper into a blender, and blend until smooth, about 30 seconds. Pour into a salad dressing cruet or mason jar, and store in the refrigerator until it's time to prepare the salad.
- Chop the Romain lettuce into bite-sized pieces, add the remaining anchovy filets, parmesan cheese and reserved croutons to the bowl, and toss with salad dressing to coat.
