Classic Caesar Salad

from Food and Wine

Food & Wine Magazine


1/2 pound baguette, cut into 1-inch cubes
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 large egg yolk
4 oil-packed anchovy fillets, drained
2 garlic cloves, chopped
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1/8 teaspoon cayenne pepper
1 1/2 pounds romaine lettuce, torn into bite-size pieces
1/2 cup freshly grated Parmigiano-Reggiano cheese (about 1 1/2 ounces)
  1. Preheat the oven to 375°. On a large rimmed baking sheet, toss the bread cubes with 2 tablespoons of the olive oil; spread in an even layer and season lightly with salt. Bake the baguette cubes for about 15 minutes, until golden brown and crisp.
  2. Meanwhile, in a blender, combine the egg yolk, anchovy fillets, garlic, vinegar, lemon juice and cayenne and puree. With the machine on, slowly add the remaining 1/2 cup of olive oil and blend until incorporated. Season with salt.
  3. In a large bowl, toss the romaine with the croutons, dressing and cheese, and serve.
MAKE AHEAD The caesar dressing can be refrigerated overnight.


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