Preparing Caesar Salad

A great Caesar salad recipe gets its swagger from a great Caesar dressing recipe. Squeamish about raw egg yolks and anchovies? Sorry. Yolks are what give richness to the emulsion, while anchovies provide a briny blast (and that whole umami thing).

Ingredients

6 SERVINGS

THE DRESSING 6 anchovy fillets packed in oil, drained 1 small garlic clove Kosher salt 2 large egg yolks 2 tablespoons fresh lemon juice, plus more ¾ teaspoon Dijon mustard 2 tablespoons olive oil ½ cup vegetable oil 3 tablespoons finely grated Parmesan Freshly ground black pepper THE CROUTONS 3 cups torn 1" pieces country bread, with crusts 3 tablespoons olive oil THE LETTUCE 3 romaine hearts, leaves separated THE CHEESE Parmesan, for serving

Preparation

THE DRESSING Step 1 Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired.

Step 2 DO AHEAD: Can be made 1 day ahead.

THE CROUTONS

Step 3 Make your own. Tearing, not cutting the bread ensures nooks and crannies that catch the dressing and add texture. Preheat oven to 375°. Toss bread with olive oil on a baking sheet; season with salt and pepper. Bake, tossing occasionally, until golden, 10–15 minutes.

THE LETTUCE

Step 4 Use whole leaves; they provide the ideal mix of crispness, surface area, and structure.

THE CHEESE

Step 5 Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.

THE ASSEMBLY

Step 6 Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.