Emeril Lagasse's Delicious Caesar Salad Recipe

anchovy fillets

🥗Healthier: capers

💰Cheaper: canned sardines

Capers provide a similar briny flavor, while sardines are a more affordable fish option.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is lower in calories and adds a cheesy flavor, while grana padano is a less expensive cheese alternative.

Wash and dry the romaine lettuce thoroughly, ensuring it's completely dry to help the dressing adhere.

Tear the romaine into bite-sized pieces, discarding any undesirable parts.

In a wooden bowl, season the bowl with salt and black pepper.

Mince 2-3 garlic cloves in the bowl until it forms a paste with the salt and pepper.

Add 1-2 anchovy fillets to the garlic paste and mix well.

Incorporate 1 tablespoon of Dijon mustard and 1 tablespoon of Worcestershire sauce into the mixture.

Add 1 egg or just the yolk to the mixture and combine.

Slowly drizzle in canola oil while whisking to emulsify the dressing, then add extra virgin olive oil for richness.

Squeeze the juice of 1/2 lemon into the dressing, being careful to avoid seeds.

Check the lettuce for excess water and ensure it's dry before proceeding.

Toss the romaine with the dressing until evenly coated, then add a generous amount of grated Parmesan Reggiano cheese.

Prepare croutons by tossing cubed French bread with olive oil, salt, pepper, and a bit of seasoning, then toast in the oven at 350°F for 8-10 minutes until golden brown.

Serve the salad immediately, garnished with additional Parmesan if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens