Caesar Salad
cooking.nytimes.com
cooking.nytimes.com
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Ingredients

  • 1- pound loaf day-old country or sourdough bread
  • ⅓ cup extra-virgin olive oil
  • Salt , to taste
  • 1 egg yolk at room temperature
  • ¾ cup neutral oil , such as grapeseed
  • 3 to 4 tablespoons lemon juice , more if needed for mayonnaise
  • 8 anchovy fillets
  • 1 garlic clove, finely grated or pounded with a pinch of salt
  • 1 teaspoon white wine vinegar
  • 1 3- ounce chunk of Parmesan , finely grated (about 1 cup), plus more for serving
  • ¾ teaspoon Worcestershire sauce
  • Salt and ground black pepper
  • Romaine lettuce, Little Gem lettuce , chicories, raw or blanched kale, shaved brussels sprouts or Belgian endive

Instructions

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