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Caesar Salad

Caesar salad on a plate with homemade caesar dressing, toasted panko breadcrumbs and finely grated Parmesan cheese
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  5 min

Ingredients

Salad

  • 3 tablespoons extra-virgin olive oil
  • ½ cup panko breadcrumbs
  • 6 cups chopped romaine lettuce
  • ½ cup finely grated Parmesan cheese

Caesar Dressing

  • 2 large egg yolks
  • 2 anchovy filets, roughly chopped
  • 2 medium garlic cloves, roughly chopped
  • 1 tablespoon fresh lemon juice (from 1 lemon), plus more to taste
  • ½ teaspoon kosher salt
  • ½ cup avocado oil (or other neutral oil)
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon freshly cracked black pepper, plus more for finishing

Method

  1. Heat the olive oil in a large skillet, over medium heat until glistening. Add the panko and toss to combine, then spread into an even layer. Reduce the heat to low and cook, stirring often until golden brown, about 3 minutes. Remove from heat and set aside. 
  2. Make the dressing. In a narrow jar, combine the egg yolks, anchovies, garlic, lemon juice, and salt. Place an immersion blender in the jar and blend without lifting or tilting until combined, about 30 seconds. In a steady stream, slowly add the avocado oil, keeping the blender flat on the bottom of the jar. Once the dressing gets thick, slowly lift the blender up to incorporate the remaining oil. Add in the Worcestershire sauce, and pepper and blend until combined. Taste and add more lemon juice if desired.
  3. In a large bowl, toss the lettuce with the dressing and half of the Parmesan. Top with the breadcrumbs, remaining Parmesan, and freshly cracked pepper before serving.