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Ina Garten Caesar Salad Recipe

Ina Garten Caesar Salad Recipe - Simple Easy Meals

Ah, the moment I stumbled upon Ina Garten's Caesar Salad recipe while flipping through her beloved cookbook, I knew I had found a goldmine. I’ve always been a fan of classic dishes with a twist, and this Caesar Salad is no exception. 
It’s fresh, creamy, and packed with flavor. Grab a seat at my kitchen table as I guide you practically and passionately through this exquisite salad that has become a staple in my home.
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Servings: 6
Course: Dressing
Cuisine: American
Calories: 591
Ingredients Method Notes

Ingredients
  

For the Parmesan Croutons:
  • 1 baguette, sliced into bite-sized pieces
  • 1/4 cup good-quality olive oil, plain or with basil/garlic infusion
  • Kosher salt and freshly cracked black pepper, to taste
  • 3/4 cup freshly shredded Parmesan cheese
  • 1 tablespoon chopped fresh thyme or rosemary
For the Caesar Salad:
  • 1/2 cup freshly squeezed lemon juice
  • 1 extra-large egg yolk, at room temperature
  • 1 tablespoon white wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 large garlic cloves, roughly minced
  • 8-10 anchovy fillets, optional but recommended for depth of flavor
  • 1 1/2 cups high-quality mild olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 2 large heads of crisp romaine lettuce
  • 1/2 cup freshly grated Italian Parmigiano Reggiano

Method
 

Step 1: Prepare the Croutons
  1. Preheat Your Oven: Set your oven to 375°F (190°C). Croutons need to get that perfect crispy texture, and the oven is your best friend here.
    Mix and Coat: In a large bowl, combine the baguette pieces with olive oil, salt, pepper, as well as the thyme or rosemary. Toss it around until they are well coated.
    Add Cheese: Sprinkle in the shredded Parmesan, then give it another good toss.
    Bake: Spread the coated bread on a baking sheet in a single layer. Bake for about 15 to 20 minutes, tossing halfway through, until they turn golden brown. You’ll want to keep an eye on them to prevent burning.
Step 2: Make the Dressing
  1. Combine Ingredients: In a separate bowl, whisk together the lemon juice, egg yolk, wine vinegar, Dijon mustard, garlic, and anchovy fillets. The anchovies might seem intimidating, but trust me—they add an incredible umami flavor without tasting fishy.
    Drizzle in Olive Oil: While whisking continuously, slowly drizzle in the olive oil until the dressing emulsifies. It should become creamy and thick. Season with salt and pepper to taste.
Step 3: Prepare the Lettuce
  1. Rinse and Dry: Wash the romaine lettuce thoroughly and dry it well. Nobody wants a soggy salad, right? You can use a salad spinner or pat it dry with a clean kitchen towel.
    Chop or Tear: Chop the lettuce into bite-sized pieces. Or, if you're feeling adventurous, tear it into pieces for a rustic feel.
Step 4: Assemble the Salad
  1. Combine: In a large salad bowl, toss the lettuce with your dressing. Start with a little dressing and add more to taste. It’s all about balance.
    Add Croutons: Sprinkle in those glorious croutons. Let them nestle among the lettuce for a beautiful presentation.
    Finish with Cheese: Grate fresh Parmigiano Reggiano on top. The more, the merrier!

Notes

  • Fresh Ingredients Matter: Always choose fresh, high-quality ingredients. They make a world of difference.
  • Customize Your Croutons: Experiment with different bread types or seasonings for the croutons.
  • Make It Ahead: You can prepare the dressing and croutons in advance. Just assemble before serving.
  • Savory Additions: Consider adding grilled chicken or shrimp for a heartier salad.
  • Store Separately: If you plan to have leftovers, store the croutons and dressing separately from the lettuce to keep everything fresh.