Classic Caesar Salad | Emeril Lagasse

Learn how to make an exceptional Caesar Salad. From properly preparing the lettuce, to making the quintessential zesty dressing and irresistible croutons. This crunchy refreshing salad works as a fantastic side dish or as main dish when topped with grilled chicken or shrimp. You won’t want to miss this recipe!

CLASSIC CAESAR SALAD
SERVES 4

SALAD
Coarse salt and freshly ground black pepper
2 cloves garlic
1 to 3 anchovies
2 teaspoons Dijon mustard
1 large egg yolk fork
⅓ cup extra-virgin olive oil
⅛ teaspoon Tabasco sauce
¼ teaspoon Worcestershire sauce
2 tablespoons fresh lemon juice
¾ cup freshly grated Parmigiano-Reggiano cheese, plus more garnish
2-3 heads romaine hearts, cut into 1-inch pieces, washed and spun dry
Croutons (recipe follows)

In a large wooden salad bowl, sprinkle a generous pinch of salt. Add garlic and mash to make a paste using a fork. Add anchovies and mash to incorporate. Stir in mustard and add yolk, continuing to stir until well combined. Slowly drizzle in olive oil, stirring until emulsified. Add Tabasco, Worcestershire, and lemon juice and stir to combine. Mix in ½ cup cheese. Add lettuce and gently toss until well coated with dressing. Season with salt and pepper. Top with croutons and gently toss to combine. Garnish with additional cheese.

CROUTONS
SERVES 4

1 garlic cloves, grated (optional)
¼ cup olive oil
2 to 3 cups French bread cubes (from ½ baguette)
Pinch of salt

Preheat oven to 350 degrees. In a small bowl, combine garlic and oil. In a medium bowl, toss bread cubes with oil mixture until evenly coated. Season with salt and toss again. Spread bread cubes in a single layer on a baking sheet. Bake until golden brown, 10 to 15 minutes.

COOK’S NOTES: We advise using caution when consuming raw egg products; children or other individuals with compromised immune systems should take care due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend using only fresh, properly refrigerated, clean grade A or AA eggs with intact shells.

Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.


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[rockydollaz]

I’m 26, he literally taught me how to cook because my pops watched him so much

[marthathorne]

This is making my mouth water. Could eat this 24-7-365.

[patrickspino]

I love how gracious Emeril is no matter what he's doing! So kind to share his expertise; and, in so doing, make us all better at preparing food. Thank you very much, Mr. Lagasse!

[jimmie]

Oh, my favorite salad ever! Always delicious. Thank you, Emeril.

[matthewketelhut]

You’re the boss Emeril. You and Jamie Oliver really inspired me to a culinary career

[conradkappel]

The best salad on the planet...IMHO. Miss Emeril.

[conradkappel]

Miss seeing more of you. You and Chef Jean Pierre are the only two that I've seen on You Tube who make this classic recipe the right way. I'm sure there's probably others.

[BartSimpson-nrdy]

Emeril, I miss you. You are so very entertaining and the best chef

[bannoursalem]

we always enjoying watching you Emeril, the best ever! Love from Tunisia <3

[gilbertmoreno]

Enjoying Emeril. Thanks 2021 September.

[barbaraowens]

I used this recipe with 5 anchovies and left out the hot sauce. Amazing!

[tslomka]

This is the caesar recipe I use. It is fantastic

[suzannebenz]

Emeril's Restaurants were WONDERFUL!

[Starseedcc]

The best Caesar salad recipe, I always use this one no other!!

[altagraciarocha]

Soy dominicana y para mí el mejor cocinero de todos los tiempo es el porque tienes carisma que es lo esencial bendiciones dónde quiera que este

[hatchx]

Caesar salad is one of my favorite cool weather go-to salads and I make it often. Guests love it. With the exception of the hot sauce idea this recipe is, for the most part, the standard current recipe and he does it very well. Many folks are put off by the addition of anchovies and I used to be one of them until I learned that rinsing anchovies well and patting them dry eliminates the harsh taste so many find unpleasant, yet retains the desired earthy taste adding depth to the dressing's flavor. The other ingredient that causes some to balk at caesar salad is the raw egg thing. One way to partially offset this concern is to first coddle the egg; and some recipes call for the the whole coddled egg to be added to the dressing, not just the yoke. Another offset to the raw egg fear is the fact that it is blended with lemon juice which has the effect of chemically cooking the egg. Do these two offsets completely negate raw egg fears? I don't know. I do know that caesar salad is one of my favorites and Emeril's recipe is spot on except for, as I mentioned earlier, the hot sauce. At first blush it seems a little wacky to add heat to the sauce, but I think I may try it next time. Which is to say I might learn something.

[GuitarsAndSynths]

Thank you so much Emeril for this awesome lesson on how to make the perfect Caesar salad from scratch!

[isaacgonzalez]

He is so inspirational I want to cook like him

[Stella]

My favorite of all salads, thank you Emeril ❤😋

[countalucard]

It’s a must for me when I get to go to a fine Steakhouse.