Description
Experience the timeless elegance of a bistro-style classic Caesar salad. This recipe features crisp, fresh romaine hearts topped with golden-brown toasted croutons, all dressed in a rich, homemade emulsion of egg yolks, lemon juice, garlic, and premium olive oil. Finished with a generous dusting of freshly grated Parmesan cheese, this salad balances bold umami flavors with a refreshing, velvety texture that is perfect for any occasion.
Ingredients
3 large Romaine hearts, washed and dried
2 medium Garlic cloves, minced into a paste
3 tbsp Fresh lemon juice
2 large Egg yolks (use pasteurized for safety)
1/2 cup Cold-pressed extra virgin olive oil
1/2 cup Freshly grated Parmesan cheese
2 cups French bread, cubed
Salt to taste
Instructions
Preheat your oven to 375°F.
Toss the French bread cubes with olive oil and a pinch of salt on a baking sheet.
Bake for 10 minutes until crisp and golden brown.
Mash the minced garlic and a pinch of salt into a paste using a whisk.
Whisk the egg yolks and lemon juice together in a medium bowl until pale.
Slowly drizzle the olive oil into the yolk mixture while whisking constantly to create a thick emulsion.
Stir in half of the grated Parmesan cheese into the dressing.
Chop the romaine lettuce into bite-sized pieces.
Combine the lettuce and croutons in a large bowl, drizzle with dressing, and toss until evenly coated.
Top with remaining Parmesan cheese and serve immediately.
Notes
Ensure the eggs are at room temperature before starting the emulsion. For a food-safe variation, coddled eggs (submerged in boiling water for 1 minute) can be used instead of raw yolks. Add freshly cracked black pepper just before serving.
- Prep Time: 15
- Cook Time: 10
- Category: Lunch
- Method: Mixing and Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 salad bowl
- Calories: 285
- Sugar: 1g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 5g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 95mg