How to Whip Up Caesar Salad

Make this all-time favorite salad at home. Here's how:

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Love this classic? Remember to use fresh and preferably organic eggs. The anchovies and parmesan cheese are both salty on their own, so season the salad lightly. If consuming raw eggs is a concern, use good-quality prepared mayonnaise instead (You use 1 cup mayo instead of 1 egg yolk and 1 cup oil). 

 

Get the recipe here.

 

 

1 Make the croutons: Combine melted butter and oil in a small bowl. Place bread cubes in a large bowl. Drizzle butter and oil mixture over the bread cubes; toss until coated. Season with salt, pepper, and herbs (if using); toss until well coated.


2 Spread bread cubes on a baking pan. Bake in a preheated 450°F oven or in a turbo broiler or toaster oven set at 200°F. Bake for 10 minutes or until golden brown. Set aside.

 

 

3 Make the dressing: Combine anchovy fillets, mustard, garlic, red pepper flakes, salt, and pepper in a large mixing bowl. Using a fork, mash into a paste. The rough texture of the salt will help in grinding the anchovies and garlic into a paste.


4 Add egg yolk, lemon juice, and Worcestershire sauce. Mix using a whisk.

 



5 Add oil in a slow and steady stream, whisking continuously, until dressing is thick and emulsified. If you’re making a big batch, you can use an immersion blender or a food processor. Adjust seasoning to taste.


6 To assemble the salad, toss lettuce and dressing in a bowl until well coated. Add croutons, Parmesan cheese, and crumbled bacon. Arrange in individual serving plates or salad bowls. Serve immediately.

 

Photography by Miguel Nacianceno; text and styling by Rachelle Santos

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