Caesar Salad

Name: Caesar Salad
Ingredients: 2 cups 1/2-inch cubes of country bread; 1/2 cup red-wine vinegar; Yolks from 2 large hard-boiled eggs; 3 garlic cloves; 4 anchovy fillets; 1 tablespoon Dijon mustard; 1/3 cup extra-virgin olive oil; 1/2 teaspoon kosher salt; Freshly ground black pepper; 3 heads (1 package) romaine hearts, cut into 1-inch pieces crosswise; 1/2 cup grated Grana Padano or Parmigiano-Reggiano

11 ingredients

9 steps

Ingredients

2 cups 1/2-inch cubes of country bread
1/2 cup red-wine vinegar
Yolks from 2 large hard-boiled eggs
3 garlic cloves
4 anchovy fillets
1 tablespoon Dijon mustard
1/3 cup extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
3 heads (1 package) romaine hearts, cut into 1-inch pieces crosswise
1/2 cup grated Grana Padano or Parmigiano-Reggiano

Directions

1

Preheat oven to 350 degrees F. Scatter the bread cubes on a baking sheet, and toast until crisp throughout, about 8 to 10 minutes.
2

Set aside to cool.
3

Blend the vinegar, egg yolks, garlic, anchovies, and mustard in a minifood processor.
4

Process until the dressing is smooth, scraping down the sides of the bowl as needed.
5

With the processor running, slowly pour in the oil to make a smooth dressing.
6

Season with the salt and pepper.
7

Put the romaine and croutons in a large serving bowl.
8

Drizzle with the dressing, toss well, sprinkle with the grated cheese, and toss again.
9

Serve immediately.