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Simple Caesar salad

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5 from 1 review

This recipe for a pared-down Caesar salad is as delicious and impressive as it was when it was invented almost 100 years ago. The key is to use high-quality ingredients and dry and chill the lettuce well ahead of time. The dressing is spectacularly flavorful. Don’t be scared off by the anchovy fillets blended into the dressing.  They provide umami deliciousness. The dressing and croutons can also be made ahead of time. Assemble before serving.

Ingredients

Scale

For the dressing:

  • 7 cloves garlic, peeled
  • 1/2 to 1 whole tin anchovies, drained
  • 1 T Worcestershire sauce
  • 1 t tabasco or sriracha sauce
  • 1 t Dijon or whole grain mustard
  • 1/4 cup lemon juice
  • 1/2 cup first press virgin olive oil
  • Salt and pepper to taste

For the croutons:

  • 2 cups day-old sourdough or french loaf bread, cut in 1/2″ cubes
  • 1 T garlic powder
  • 1/4 cup olive oil
  • Pinch of kosher salt

For the salad:

  • 6 cups Little Gem lettuce leaves, whole
  • 2.5 ounces Parmigiano Reggiano, shaved with a carrot peeler
  • Homemade croutons

Instructions

For the dressing:

  1. Put garlic in a food processor and whirl to finely chop. Add anchovies, Worcestershire sauce, tabasco, mustard and lemon juice. Whirl to combine. Using the feeder tube slowly add olive oil with the motor running. Season to taste with salt and pepper.

For the croutons:

  1. Heat oven to 400 degrees F. Spread cubed bread out over a sheet pan. Dust with garlic powder and toss with olive oil. Season with kosher salt. Bake 5 – 10 minutes, until croutons are golden and crispy. The time will vary depending on the density of the bread you use.

For the salad:

  1. Wash and spin the lettuce leaves several hour or the dy before you serve. Place in a plastic ziplock bag with a few sheets of paper towel to absorb any remaining moisture.
  2. Put lettuce, croutons and Parmigiano shavings in a large bowl and drizzle with dressing. Gently roll the leaves in the dressing using salad tongs or better yet, your hands.

Notes

  1. It is essential to wash, dry, and crisp the lettuce in advance as dressing will not adhere to wet lettuce.
  2. This recipe makes enough dressing for two salads. Store dressing covered in the refrigerator for 3-4 days.

Find it online: https://somethingnewfordinner.com/recipe/simple-caesar-salad/

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