Classic Caesar Salad
11 ingredients
3 steps
Ingredients
- 4 (3/4-inch-thick) slices Italian bread, cut into cubes
- 6 tablespoons olive oil
- Salt and pepper
- 1 clove garlic
- 2 (oil-packed) bottled or canned anchovy fillets
- 1 1/2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 3 (5 oz.) bags Italian-style salad greens or baby romaine
- 2/3 cup coarsely grated Parmesan (about 2 1/2 oz.)
Directions
-
1Preheat oven to 400°F. Line a large, shallow baking sheet with foil. Add bread cubes to pan, drizzle with 2 Tbsp. olive oil, season with pepper and toss well. Bake until lightly toasted, 8 to 10 minutes. Let cool.
-
2Mash garlic and anchovies in a large salad bowl with 2 forks to make a coarse paste; season with salt. Whisk in vinegar, lemon juice, mustard and Worcestershire sauce; season with pepper. Whisk in remaining 4 Tbsp. oil until well blended.
-
3Add lettuce to salad bowl and toss well. Sprinkle cheese and croutons on top and toss well again. Serve in salad bowls or plates.
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