Caesar Salad

Caesar Salad
Photo by Scott Phillips

Ingredients

  • Kosher salt
  • 1-½ cups torn pieces from a baguette or other crusty bread
  • Scant ¼ tsp. Worcestershire sauce
  • Juice from ½ lemon (about 4 tsp.)
  • 1 egg yolk (see note above)
  • 2 small cloves garlic
  • 3 Tbs. extra-virgin olive oil
  • + 9 more ingredients
    • 2 large heads romaine lettuce
    • 1/3 cup loosely packed flat-leaf parsley leaves
    • ¼ cup extra-virgin olive oil
    • Coarse salt and freshly ground black pepper
    • Dash of Tabasco or other hot sauce
    • Freshly ground black pepper
    • 4 oil-packed anchovy fillets, rinsed and patted dry
    • 1 tsp. Dijon mustard
    • ½ cup freshly grated Parmigiano-Reggiano

For the croutons, warm the oil in a medium skillet over medium-low heat. Add the bread pieces, toss to coat, and cook, turning periodically, until golden on the outside but still tender inside, 12 to 15 min. Let them cool in one layer on paper towels. Season with salt and pepper to taste. Remove...

View full recipe at Fine Cooking

Comments

Variations on Caesar Salad

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