Classic Caesar salad

  • Preparation 45 min
  • Refrigeration 30 min
  • Cooking 15 min
  • Servings 4
  • Freezing I do not suggest

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For the dressing

  • 3 garlic cloves
  • 10 small anchovy fillets in oil, drained
  • 3 egg yolks
  • 1 tsp (5 ml) Dijon mustard
  • 2 tbsp (30 ml) lemon juice
  • 1/2 tsp (2.5 ml) Worcestershire sauce
  • 2 tbsp (30 ml) olive oil
  • 1/2 cup (125 ml) vegetable oil
  • 2 tbsp (30 ml) freshly grated Parmesan cheese

For the croutons

  • 1/2 baguette, cut into cubes
  • Olive oil
  • 1 tsp (5 ml) Herbes de Provence (or more to taste)
  • Salt and freshly ground pepper

For the salad

  • 2 heads of romaine lettuce, cut in half lengthwise then well washed (keep the bases)
  • Olive oil
  • 5 slices of bacon cooked crispy and chopped
  • 1/2 cup (125 ml) fresh parmesan cheese, grated (or more to taste)
  • Salt and freshly ground pepper

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Preparation

  • For the dressing: Using a knife, finely chop the garlic and anchovies together to create a paste, for about 2 minutes. Set aside in a bowl.
  • Add the egg yolks, Dijon mustard, lemon juice and Worcestershire sauce, olive oil, salt and pepper then whisk to combine.
  • Incorporate the vegetable oil while whisking using a mixer, for 1 to 2 minutes, until you get a mayonnaise. Add the garlic and anchovy mixture and parmesan, salt and pepper to taste then mix. Set aside in the fridge for 30 minutes.
  • Preheat oven to 400°F.
  • For the croutons: Place the croutons on a large baking sheet and drizzle with a good stream of olive oil. Sprinkle with Herbes de Provence, salt and pepper then mix well. Bake for about 10 to 12 minutes, stirring from time to time. Remove from oven and let cool.
  • For the salad: Roughly chop the romaine lettuce and place in a salad bowl.
  • Pour some dressing on the lettuce, to taste, followed by bacon, croutons and parmesan. Mix well, taste and adjust seasoning if necessary.