Classic Caesar Salad

Name: Classic Caesar Salad
Total time: 45
Yield: 4
Ingredients: 2 cloves garlic, crushed and roughly chopped; 6 oil-packed anchovy fillets, drained and roughly chopped; ¼ teaspoon kosher salt, plus more to taste; 2 large pastured egg yollks; 2 teaspoons dijon mustard; 6 tablespoons vegetable oil; ¼ cup extra virgin olive oil; 2 tablespoons lemon juice; ¼ cup freshly grated parmigiano-reggiano cheese; ½ teaspoon freshly ground black pepper; 2 cups bread, torn into 1-inch (2.54-cm) pieces; 2 tablespoons olive oil; ½ teaspoon kosher salt; freshly ground black pepper, to taste; 10 oz little gem lettuce, leaves separated or torn; kosher salt, to taste; ½ cup Parmigiano-Reggiano cheese, plus more for topping; freshly ground black pepper, to taste; 8 oz grilled chicken breast, sliced into ¼-inch (6-mm) pieces; 8 oz grilled salmon, broken into 1-inch (2.54-cm) pieces; ½ lb grilled shrimp

Recipe by Betsy Carter from tasty.co

Meal 45 Mins.

Ingredients

4 servings

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2 cloves garlic, crushed and roughly chopped
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6 oil-packed anchovy fillets, drained and roughly chopped
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¼ teaspoon kosher salt, plus more to taste
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2 large pastured egg yollks
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2 teaspoons dijon mustard
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6 tablespoons vegetable oil
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¼ cup extra virgin olive oil
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2 tablespoons lemon juice
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¼ cup freshly grated parmigiano-reggiano cheese
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½ teaspoon freshly ground black pepper
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2 cups bread, torn into 1-inch (2.54-cm) pieces

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2 tablespoons olive oil
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½ teaspoon kosher salt
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freshly ground black pepper, to taste
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10 oz little gem lettuce, leaves separated or torn
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kosher salt, to taste
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½ cup Parmigiano-Reggiano cheese, plus more for topping
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freshly ground black pepper, to taste
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8 oz grilled chicken breast, sliced into ¼-inch (6-mm) pieces
•

8 oz grilled salmon, broken into 1-inch (2.54-cm) pieces
•

½ lb grilled shrimp

Instructions

Make the classic caesar dressing: On a cutting board, chop the garlic and anchovies together to combine. Sprinkle with the salt. Use the side of a knife to chop and mash the mixture into a smooth, homogeneous paste. Transfer the paste to a medium bowl.
Add the egg yolks and mustard to the bowl with the garlic anchovy paste. Whisk until the egg yolks lighten in color and become airy, about 2 minutes. While whisking continuously, drizzle in the vegetable and olive oils until the dressing is thick and emulsified. Whisk in the lemon juice; the dressing should loosen a bit but will still be thick enough to liberally coat the back of a spoon and should fall in ribbons when drizzled. Stir in the Parmigiano-Reggiano cheese, black pepper, and salt to taste. The dressing will keep in an airtight container in the refrigerator for up to 3 days.
Make the croutons: Preheat the oven to 400°F (200°C).
In a medium bowl, toss the torn bread with the olive oil, salt, and pepper. Scatter across a baking sheet and bake for 8–10 minutes, turning the pan halfway through, until the croutons are golden brown and crispy on the outside but still tender on the inside.
Assemble the salad: On a serving platter or in a large bowl, arrange half of the little gem leaves and season with a pinch of salt. Drizzle with ⅓ cup of the dressing and top with half of the Parmesan the croutons. Repeat with the remaining ingredients to make another layer, adding more dressing to taste. Season with pepper. If desired, top with the protein of your choice, such as chicken, salmon, or shrimp. Serve immediately.
Enjoy!