Food Editor: Shelley Wiseman
Father: John Wiseman, Somerset, England
When my father and stepmother moved from Mexico to England, my father started to help with the cooking. The first thing he learned to make was this Caesar salad.
Recipe information
Total Time
25 min
Yield
Makes 6 servings
Ingredients
1
3
1
8
1
2
3
1
Special Equipment
Need to make a substitution?
Preparation
Step 1
Season salad bowl by rubbing a cut half of garlic and 1 teaspoon oil onto bottom and side of bowl (reserve garlic).
Step 2
Heat 3/4 cup oil with both halves of reserved garlic over moderately high heat, turning garlic until golden, 1 to 2 minutes, then discard garlic. Add bread cubes and sauté, turning occasionally, until golden on all sides, about 2 minutes. Transfer croutons to paper towels to drain. Pour oil through a small fine-mesh sieve into a heatproof measuring cup and add enough additional olive oil to total 6 tablespoons.
Step 3
Put anchovies in salad bowl and mash to a paste using 2 forks. Whisk in egg and lemon juice, then add reserved oil (warm or at room temperature) in a slow stream, whisking until emulsified. Add salt to taste.
Step 4
Add romaine leaves to dressing and toss to coat. Add croutons and toss briefly.
Step 5
Divide salad among 6 large plates, then sprinkle with cheese and pepper to taste. Serve immediately.