My Favorite Caesar Salad Recipe & A Giveaway!

By: The Food Hunter

It goes without saying that Caesar Salad is one of the most popular salads around. Found on restaurant menus everywhere, the combination of romaine lettuce, croutons, Parmesan cheese & tangy dressing is loved by millions.

Recipes for Caesar salad vary widely, and often times include using a raw or coddled egg and anchovies. Don't let these ingredients deter you from making this wonderful salad at home. My favorite recipe, the one I've been making for years, uses a hard-boiled egg and it comes out perfect ever time.

In honor of National Salad month I've partnered with BigKitchen.com, an online one stop shop for aspiring chefs, and will be giving away a glass salad bowl and four mini bowls from Artland. Crafted from clear, hand blown glass, the cylinder salad serving bowl and mini bowls redefine simple elegance. They are great for any occasion, whether formal or casual, and are dishwasher safe. Though they are ideal for serving salads, they can also be used to serve pastas, side dishes, desserts, and more.



Caesar Salad

(adapted from Lidia Bastianich)

2 cups 1/2-inch firm textured white bread, cubed
3 heads of romaine
2 tablespoons red wine vinegar, plus more for dressing the salad
2 tablespoons fresh lemon juice
4 garlic cloves
4 anchovy fillets
⅓ cup extra-virgin olive oil, or as needed
1 tablespoons Dijon mustard
1 hard boiled egg yolk
½ teaspoon salt
½ teaspoon worcestershire sauce
freshly ground black pepper
1 cup Parmigiano-Reggiano, grated, plus a block for shaving

Heat the oven to 350 degrees F. spread the bread cubes out on a baking sheet and bake, tossing them once or twice so they cook evenly, until golden brown, about 12 minutes. Remove and cool (The croutons may be prepared up to a day in advance. If necessary, recrisp them in a 350 degree F oven for a few minutes.)

If using whole heads of romaine lettuce, remove the darker outer leaves to expose the pale-green center. Reserve the outer leaves for another use, if you like. Cut out the core and separate the hearts of romaine into individual leaves. Wash the leaves in a sink of cool water and drain them well, preferably in a salad spinner. Place the leaves in a large bowl, cover them loosely with damp paper towels, and store in the refrigerator for up to 8 hours.

Combine 2 tablespoons vinegar, the lemon juice, garlic, and anchovies in a blender or the work bowl of a food processor. Blend until smooth, adding some of the 1/3 cup olive oil if there isn't enough liquid to move the mixture around the blender jar. Add the mustard, hard-boiled egg yolk, salt, Worcestershire sauce, pepper, and remaining, olive oil if any. Blend until smooth and creamy. Taste the dressing; if it's a little too tangy, pour in a splash or two of olive oil and blend until it's incorporated.

Cut the lettuce leaves into 1-inch pieces, and place inside your bowl. Pour the dressing over the salad, add a splash of vinegar and a healthy splash of olive oil, and toss until all the leaves are coated with dressing. Toss in the croutons and ground black peppers to taste. Lastly (so it doesn't clump), sprinkle the grated cheese over the salad, tossing as you add. Serve in bowls and, with a vegetable peeler, shave some of the block of Parmigiano-Reggiano over each serving.

 

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