# Classic Caesar Salad

> The salad that divides people into two groups: those who are scared of anchovies and those who've figured it out. Crispy romaine, golden **homemade croutons**, **parmesan** shavings and a **creamy dressing** that has nothing to do with the bottled stuff. Spoiler: you can't taste the anchovies. They just make everything better.

**Total time** : 30 min · **Prep** : 20 min · **Cook** : 10 min · **Servings** : 4 · **Difficulty** : facile

## Ingredients

- 2 pc Romaine lettuce hearts
- 80 g Parmesan (shaved)
- 4 slice Country bread or baguette (croutons)
- 3 clove Garlic cloves
- 3 tbsp Olive oil
- 2 pc Egg yolks
- 4 fillet Anchovy fillets in oil
- 1 tbsp Dijon mustard
- 2 tbsp Lemon juice
- 1 tsp Worcestershire sauce
- 60 ml Olive oil (for the dressing)
- 50 g Grated parmesan (for the dressing)
- Salt
- Pepper

## Method

1. Cut the bread into **cubes of about 2 cm**. Rub them with a halved garlic clove and drizzle with **olive oil**. Toast in a pan or in the oven at **200°C (390°F) for 8 to 10 minutes**. Set aside.
   _Tip: The croutons should be **golden and crispy on the outside** but still slightly soft inside. Too hard and dry and they damage the leaves and are unpleasant to eat._
2. Crush the **anchovies** and the **2 remaining garlic cloves** into a fine paste. Mix with the **egg yolks**, **mustard**, **lemon juice** and **Worcestershire sauce**. Pour the **60ml of olive oil** in a thin stream while whisking vigorously until you get a smooth, emulsified dressing. Stir in the **grated parmesan**. Taste, season with salt and pepper.
   _Tip: Don't fear the anchovies: once mixed into the dressing, their flavour completely blends in. They add depth and umami, not a fishy taste. That's the secret of the real Caesar dressing._
3. Tear or cut the romaine leaves into pieces. **Pat them dry** thoroughly with a tea towel or salad spinner.
   _Tip: Wet leaves dilute the dressing and it won't cling. **Drying the romaine thoroughly** is non-negotiable for a good Caesar salad._
4. Pour the dressing over the romaine and **toss well** to coat every leaf. Add the **parmesan shavings** and **croutons**. Serve immediately.
   _Tip: Dress **just before serving**, never in advance. A Caesar salad that sits for 10 minutes becomes a soup._

## Tips & variations

Add a sliced **pan-fried chicken breast** on top to make it a full main course. It's the best-known and most filling version.

The **dressing** can be made in advance and keeps for **2 days in the fridge**. The **croutons** too (in an airtight container). Assemble the salad at the last moment.

Anchovy-free version: replace with **1 tsp of miso paste** + **1 tsp of soy sauce**. It's not the same thing, but the result is still very good.

**Tags** : Under 30 min, French, Lunch, Starter, Main course, Dinner

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Source : https://disheazy.fr/en/recettes/classic-caesar-salad