Classic Caesar Salad

Crisp romaine is tossed with a creamy lemon-garlic Caesar dressing, salty Parmesan, and crunchy croutons for a classic salad ready in about 20 minutes.

Prep: 15 min · Cook: 5 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 heads romaine lettuce
• 0.75 cup parmesan cheese
• 1.5 cups croutons
• 4 fillets anchovy fillets
• 1 clove garlic
• 1 large egg yolk
• 1 medium lemon
• 0.5 cup extra-virgin olive oil
• 1 teaspoon dijon mustard
• 0.25 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Wash and thoroughly dry the romaine. Trim the ends, separate the leaves, and chop them into bite-size pieces. Refrigerate while making the dressing. (about 5 min)
2. For the dressing, finely mince the anchovies and garlic, then mash them together into a paste. In a bowl, whisk the paste with the egg yolk, Dijon mustard, the juice of 1/2 lemon, salt, and pepper. (about 3 min)
3. While whisking constantly, slowly drizzle in the olive oil until the dressing is smooth and lightly thickened. Whisk in 1/4 cup finely grated Parmesan. Taste and add more lemon juice or salt if needed. (about 4 min)
4. Place the chilled romaine in a large bowl. Add the dressing a little at a time and toss until the leaves are evenly coated. Add the croutons and remaining Parmesan, then toss gently. (about 2 min)
5. Serve immediately so the romaine stays crisp. Because this dressing contains uncooked egg yolk, use pasteurized eggs or pasteurized egg product, and keep the salad refrigerated until serving. (about 1 min)