Caesar Salad

Name: Caesar Salad
Ingredients: 5 tablespoons extra-virgin olive oil, divided; 4 cups (1-inch) cubed French bread (about 4 ounces); 1 (2-ounce) can anchovy fillets, drained; 2 tablespoons grated fresh Parmigiano-Reggiano cheese; 2 tablespoons red wine vinegar; 2 large pasteurized egg yolks; 1 garlic clove; 6 cups torn romaine hearts; 1/4 teaspoon kosher salt

9 ingredients

3 steps

Ingredients

5 tablespoons extra-virgin olive oil, divided
4 cups (1-inch) cubed French bread (about 4 ounces)
1 (2-ounce) can anchovy fillets, drained
2 tablespoons grated fresh Parmigiano-Reggiano cheese
2 tablespoons red wine vinegar
2 large pasteurized egg yolks
1 garlic clove
6 cups torn romaine hearts
1/4 teaspoon kosher salt

Directions

1

Preheat oven to 350°.
2

Combine 1 tablespoon oil and bread in a large bowl, tossing to coat. Arrange bread in a single layer on a baking sheet; bake at 350° for 15 minutes or until golden. Cool.
3

Pat anchovy fillets dry with a paper towel. Combine fillets, cheese, and next 3 ingredients (through garlic) in a blender; process until smooth. With blender on, add remaining 1/4 cup oil, 1 tablespoon at a time; process until smooth. Combine croutons and lettuce in a large bowl. Drizzle lettuce and croutons evenly with dressing; toss to coat. Sprinkle salad mixture evenly with salt; toss to combine. Serve immediately.