Caesar Salad
17 ingredients
6 steps
Ingredients
- None None FOR THE CAESAR DRESSING
- 2 None egg yolks
- 1 clove garlic, quartered
- 1 None anchovy fillet, chopped
- 1 tbsp lemon juice
- 1 tbsp Worcestershire sauce
- 2 tsp Dijon mustard
- 1/2 cup olive oil
- None None FOR THE CAESAR SALAD
- 1 small baguette (6 oz), cut into 1/2-inch chunks
- 1/4 cup olive oil
- 1 clove garlic, crushed
- 4 slices thick-cut bacon
- 1 head Romaine lettuce, trimmed and chopped coarsely
- 3 None green onions, sliced thinly
- 1 cup shaved Parmesan cheese
- 4 None hard-boiled eggs, quartered
Directions
-
1Preheat the oven to 350°F.
-
2For the dressing, blend or process the egg yolks, garlic, anchovy, lemon juice, Worcestershire sauce and mustard until smooth. With the motor operating, gradually add the oil in a thin, steady stream, processing until the mixture thickens. Stir in about 1 tbsp warm water to make the dressing pourable.
-
3For the croutons, toss the bread with the oil and garlic in a large bowl. Place the bread on a baking pan. Bake about 5 mins until the croutons are brown.
-
4Meanwhile, cook the bacon in a large skillet until crisp. Drain on paper towels. Coarsely chop the bacon.
-
5Combine the lettuce, and 1/2 each of the croutons, bacon, green onions, Parmesan cheese and dressing in large bowl.
-
6Divide the salad among serving bowls. Top with eggs and the remaining ingredients. Drizzle with the remaining dressing and serve.
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