Caesar Salad

Caesar Salad


The restaurant classic is easy to make and utterly fantastic.
TIME 20 minutes
MAKES 4 servings
1 medium garlic clove, halved
2 eggs
2 tablespoons fresh lemon juice
6 tablespoons olive oil
2 or 3 oil-packed anchovies
Dash Worcestershire sauce, or more as needed
2 medium heads romaine lettuce, torn into pieces (about 8 cups)
Salt and freshly ground black pepper
1 cup croutons
½ cup freshly grated Parmesan cheese


Method
1 Rub the inside of a large bowl with the cut sides of the garlic clove, then throw the halves away.

2 Bring a small saucepan of water to a boil and adjust the heat so it bubbles gently. Use a spoon to lower the eggs into the pot and cook for 60 to 90 seconds. Remove the eggs with a slotted spoon, let cool just enough to handle, then crack them into the bowl and scoop out the white that clings to the shell if necessary to remove all of the egg.

3 Beat the eggs with a fork. Gradually drizzle in the lemon juice and then the oil, beating all the while. Stir in the anchovies and Worcestershire sauce, using the fork to mash the anchovies into bits and incorporate them into the dressing.

4 Add the lettuce and toss well. Taste a piece, then sprinkle with salt, lots of pepper, and a little more Worcestershire sauce if you like; toss again. Top with the croutons and Parmesan, then toss one last time at the table. Serve right away.

Variations
  • How to Turn Caesar Salad into a Main Course: Super-easy, especially if you have leftovers around. Some ideas: Toss a small can of drained tuna into the dressing in Step 3. Or top the tossed salad with 8 to 12 ounces of sliced grilled or broiled chicken breast, shredded roast chicken, cooked shrimp, or lump crabmeat. For a lighter version, try adding a medium chopped zucchini and 1 cup drained cooked or canned white beans.

Tips
  • The croutons are crucial here, so be sure to make your own; they’re as easy as toast.
  • This dressing is one that doesn’t keep after you make it. But it’s easy enough to whip up a batch on the spot.
  • If you’re concerned about eating raw eggs, skip Step 2 and substitute ⅓ cup silken tofu for the eggs—just put it in the bowl at the beginning of Step 3.
  • A “dash” of Worcestershire sauce means a few drops—shake the bottle over the dressing a couple of times, stir to incorporate, then taste to determine whether it needs more.

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