Best Caesar Salad

Name: Best Caesar Salad
Yield: Serves 4 to 6 as a first course
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; 1/4 teaspoon, table salt; 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

3 comments

Appears in Cook's Illustrated September/October 1997

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.

SERVES4 to 6 as a first course

TIME40 minutes, plus 20 minutes standing and 20 minutes cooling

WHY THIS RECIPE WORKS

For a Caesar salad recipe that does not rely on raw eggs, we found that either a coddled egg, boiled for 45 seconds, or soft tofu gave us the best texture and flavor.

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