Best Caesar Salad Recipe

Ingredients

• 2 medium-sized heads of romaine lettuce, chopped, washed and dried (see notes)
• 1/4 cup flat leaf parsley, chopped
• 1/3 cup parmesan cheese, grated, plus some shaved for the top.

Homemade Croutons

• 3 cups torn or cubed bread, day old works best
• 2 tablespoons olive oil
• salt and pepper taste
• 1 garlic clove, finely minced or use a garlic press

Caesar Salad Dressing

• 2–4 cloves of garlic
• 1/4 teaspoon salt
• 6 anchovies (or 4 teaspoons anchovy paste)
• 1–2 egg yolks (or sub 1/4 cup mayo)
• 1/2 teaspoon lemon zest (optional but elevates lemony tang)
• 3 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce (optional, gives more depth) or sub-fish sauce
• 1/2 teaspoon black pepper
• 1/2 cup extra virgin olive oil (see notes)

Instructions

1. Make the croutons: Hand-tear or cut bread.  Toss in a bowl with olive oil, garlic, salt and pepper to taste. Bake in a preheated oven at 350°F for 20 minutes or until crisp and golden.  (Baking time for croutons will vary depending on the bread you use; a denser bread will take longer.)
2. Make the Caesar Salad Dressing:  Using a mortar and pestle (see notes for mini blender) smash together garlic and salt until broken down and juicy. Add anchovies, mashing together with the garlic until a paste forms. Whisk in egg yolks, lemon juice and zest, Dijon Mustard, Worcestershire, and fresh black pepper.  Mix thoroughly. Dribble olive oil into the mixture, whisking all the while, little by little, until the dressing is smooth and emulsified.
3. Assemble the Caesar Salad. Place chopped dry romaine lettuce in a bowl. Add the Caesar salad dressing, a little at a time (you may not need all of it), grated parmesan, parsley and a couple of handfuls of croutons. Toss together, adding more dressing as needed.
4. Taste. Adjust salt, pepper and lemon to your taste. Garnish with more croutons, parmesan shavings, and lemon slices.