A Classic Made Special By Homemade Dressing

This salad is the perfect Caesar! The dressing is so awesome and worth it. Compared to a store bought dressing, it’s like night and day. For the croutons, make them ahead of time so that the butter and oil has time to soak in. The dressing does call to coddle eggs, which can sound intimidating, but it’s easy! To coddle eggs just means to lightly boil them. I love using these little mason jars for my dressing because its less mess and easy to store. Find them in the cookware section at Central Market.

Caesar Salad Recipe

Caesar Salad   Save Print Ingredients

• Romaine lettuce
• Baguette, chopped into 1 inch cubes, 2 cups
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• Dressing
• 4 anchovies
• 2 garlic cloves
• 1 lemon, juiced
• 2 tablespoons olive oil
• 1 teaspoon stone ground mustard
• 2 eggs

Instructions

1. Chop the baguette and toss with butter and oil. Set aside.
2. In a small food processor, combine anchovies, garlic, lemon juice, olive oil, and mustard. Leave it all in food processor.
3. Now it’s time to coddle your eggs. Bring a small saucepan with water to a soft boil. That means before the water is vigorously boiling with big bubbles. Place 2 eggs in the pan for 20 seconds, and then remove them. Crack each egg, and only place the yolk in your dressing mixture. Pulse again to combine all ingredients.
4. Turn on your oven on broil. Prepare a baking sheet; pour croutons onto baking sheet and sprinkle with salt and pepper. Be prepared to literally stand next to your oven to watch these croutons! Place baking sheet with croutons in the oven, and check on them after 30 seconds. Toss so that the unexposed sides will get cooked, put the baking sheet back in the oven for another 15-20 seconds.
5. Place 3-4 long romaine leaves on a plate, drizzle with dressing, top with croutons, drizzle with dressing again, and top with Parmesan.