Description
Experience the gold standard of appetizers with this classic Caesar salad. Featuring crisp romaine hearts, golden sourdough croutons, and a rich, hand-whisked emulsified dressing, this recipe emphasizes quality components and precise technique. The bold, garlicky profile and perfectly balanced acidity of the lemon and Parmesan create a clean, sophisticated dish that elevates any meal. It is a timeless restaurant staple perfectly adapted for your own kitchen.
Ingredients
2 large heads Romaine lettuce
3 cups sourdough bread, 1-inch cubes
1/2 cup mild olive oil
2 large pasteurized egg yolks
3 cloves garlic, minced into a paste
2 tablespoons fresh lemon juice
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon sea salt
Instructions
Preheat oven to 375 degrees Fahrenheit.
Toss sourdough bread cubes with olive oil and a pinch of salt on a baking sheet.
Bake for 10-15 minutes, flipping halfway through, until golden and crisp; remove and set aside.
In a medium bowl, whisk together the egg yolks, minced garlic, and lemon juice.
Gradually drizzle the olive oil into the egg mixture while whisking constantly until a thick, stable emulsion forms.
Stir in the freshly grated Parmesan cheese.
Toss the clean, dried romaine lettuce with the dressing, top with the prepared croutons, and serve immediately.
Notes
Ensure the eggs are at room temperature before whisking. Emulsification is best achieved if the oil is added in a very fine stream. Use fresh Parmesan for the best flavor and texture.
- Prep Time: 20
- Cook Time: 10
- Category: Summer Desserts
- Method: Whisking and Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 salad bowl
- Calories: 280
- Sugar: 1g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 95mg