Best Caesar Salad | America's Test Kitchen

Name: Best Caesar Salad | America's Test Kitchen
Ingredients: 2 large cloves garlic , peeled and pressed through a garlic press; 1/4 teaspoon table salt; 3 tablespoons extra-virgin olive oil; 2 cups 1/2-inch white bread cubes (from a baguette or country loaf); 1 large egg; 3 tablespoons lemon juice from 1 medium lemon; 1 teaspoon Worcestershire sauce; 8 grindings ground black pepper; 1 small clove garlic , pressed (1/4 teaspoon); 1 1/2 teaspoons anchovy paste (or 4 flat anchovy fillets, minced); 1/3 cup extra-virgin olive oil; 2 medium heads romaine lettuce (large outer leaves removed) or 2 large romaine hearts; washed, dried, and torn into 1 1/2-inch pieces (about 10 cups, lightly packed); 1/3 cup grated Parmesan cheese

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A coddled egg gives the dressing its distinctive smooth texture--or, if you prefer, soft tofu and a food processor can create a thick dressing without the egg.

Keywords

Side Dishes
Vegetables
Salads

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Ingredients

2 large cloves garlic , peeled and pressed through a garlic press
1/4 teaspoon table salt
3 tablespoons extra-virgin olive oil
2 cups 1/2-inch white bread cubes (from a baguette or country loaf)
1 large egg
3 tablespoons lemon juice from 1 medium lemon
1 teaspoon Worcestershire sauce
8 grindings ground black pepper
1 small clove garlic , pressed (1/4 teaspoon)
1 1/2 teaspoons anchovy paste (or 4 flat anchovy fillets, minced)
1/3 cup extra-virgin olive oil
2 medium heads romaine lettuce (large outer leaves removed) or 2 large romaine hearts; washed, dried, and torn into 1 1/2-inch pieces (about 10 cups, lightly packed)
1/3 cup grated Parmesan cheese