The Classic Caesar Salad

Today’s lunch menu with the hubs was Scotch Eggs and The Classic Caesar Salad with a Perrier-Jouet Fleur de Champagne Rose Cuvee Belle Epoque 2004…just because.


You can find my Oven-Baked Scotch Egg recipe here, meanwhile, below is that classic Caesar salad recipe, as adapted from Bon Appetit, May 2013

The Dressing

A great Caesar salad gets its swagger from a great dressing. 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).


Chop together 6 anchovy fillets packed in oil, 1 small garlic clove, and a pinch of kosher salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in 2 large egg yolks*, 2 tablespoons fresh lemon juice, and 3/4 teaspoon Dijon mustard. Adding drop by drop to start, gradually whisk in 2 tablespoons olive oil, then 1/2 cup vegetable oil; whisk until dressing is thick and glossy. Whisk in 3 tablespoons finely grated Parmesan. Season with salt, freshly ground black pepper, and more lemon juice, if desired. Can be made 1 day ahead.

The Croutons

Make your own. Tearing, not cutting, the bread ensures nooks and crannies that catch the dressing and add texture. Toss 3 cups torn 1-inch pieces country bread with 3 tablespoons olive oil on a baking sheet; season with kosher salt and freshly ground black pepper. Bake at 375°, tossing occasionally, until golden, 10-15 minutes.

The Lettuce

Use whole leaves from 3 romaine hearts to feed 6 people. They provide the ideal mix of crispness, surface area, and structure.

The Cheese
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

Gently toss the lettuce, croutons, and dressing, then top off with the shaved Parmesan.  Add grilled chicken (Optional), and the hard-boiled eggs, as pictured were after-thought extras from the scotch eggs I made.  I didn’t have enough ground beef wrapping, so I put them in the salad ;-)

Bon appétit!

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