Classic Caesar Salad
- Yield 6 servings
- Prep 10 mins
- Cook 10 mins
This streamlined version of a traditional Caesar eases the preparation considerably.
The garlic oil can stand for as little as 10 minutes instead of overnight, and egg yolks are used in place of coddling whole eggs. But it should still be made just before serving. If desired, you can eat it with your hands, as its creator Cardini did.
- 7 tablespoons extra-virgin olive
- 4 to 6 cloves garlic, peeled and sliced
- 2 cups croutons, made from firm-textured bread
- 3 -- Romaine lettuce hearts
- 1/2 teaspoon kosher salt
- 1/4 teaspoon Freshly ground black pepper
- -- Juice from one lemon
- 2 large pasteurized egg yolks
- 2 teaspoons Worcestershire sauce
- 1/2 cup freshly grated Parmigiano Reggiano cheese
- Combine olive oil and garlic in a small bowl; cover tightly and let stand 30 minutes to 1 hour.
- Preheat oven to 325F. Toss croutons with 3 tablespoons garlic oil to coat. Spread in a single layer in a shallow baking pan. Bake about 10 minutes or just until the edges begin to color. Set aside to cool.
- Carefully separate leaves of the romaine hearts; place in a large salad bowl. Drizzle lettuce with 2 tablespoons garlic oil, salt and pepper; toss well. Add another 2 tablespoons garlic oil, lemon juice, yolks and Worcestershire; toss gently. Sprinkle with cheese and croutons. Serve. Encourage guests to pick up leaves with their fingers.
Recipe adapted by Greg Patent