Classic Caesar Salad (12.24.13)

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  • 2 anchovies, rinsed and minced
  • 1/2 tablespoon minced garlic
  • 1/2 tablespoon red wine vinegar
  • Pinch of sea or kosher salt
  • Freshly ground pepper
  • 1/3 cup olive oil
  • 1/4 pound chewy rustic French or Italian bread, cut into 3/4 inch cubes (Note: best if cooked in olive oil and salt until crispy, but still chewy in the center.)
  • Juice of 1 lemon
  • 2 romaine lettuce hearts, cored and cleaned.
  • 2 ounces fresh Parmesan cheese

Combine the garlic, anchovies, vinegar, salt and fresh pepper in a bowl.  Let sits for 15-20 minutes to macerate.  At serving, add the lemon juice, 1 ounce of the cheese and whisk.  Add the eggs and continue to incorporate to emulsion.

To serve, gently toss the romaine in the dressing and place neatly on a plate.  Toss the croutons in the remaining dressing and arrange a top the lettuce.  Sprinkle the remaining Parmesan cheese over top of each salad and serve.

Courtesy of Costa Vida- Chef Geoff Alter

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