Classic Caesar Salad

Servings6

Time to Cook12 minutes

Time to Prepare15 minutes

Recipe developed for BC Egg by Chef Dez, Corporate Chef for BC Egg

Caesar dressing is a classic that’s surprisingly easy to make from scratch! Chef Dez has updated our classic recipe with from-scratch croutons, a new-and-improved dressing recipe, and of course BC eggs! We think you’ll agree it’s egg-ceptional!

Ingredients

Croutons

4 cups of 1/2-inch diced bread cubes
3 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Dressing

1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
2 dashes tabasco sauce
3 canned anchovies
2 to 3 garlic cloves
2 egg yolks
2 tablespoons dried dill
1/2 teaspoon salt
1 cup canola oil

Salad

15 cups chopped Romaine lettuce
1 cup finely grated Parmigiano-Reggiano cheese, divided
6 large, hard-boiled eggs, chopped, sliced, or grated

Instructions

Croutons

For the croutons: Preheat your oven to 400°F. Toss the bread cubes with the olive oil, basil, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a mixing bowl.
Spread on a small baking sheet and bake approximately 12 minutes total (tossing them around at the 6-minute mark) until browned and crispy. Set aside.

Dressing & Salad

Process the dressing ingredients, EXCEPT for the 1 cup canola oil, in a food processor.
Then with the food processor running at top speed, gradually add the 1 cup canola oil in a very slow steady stream until fully incorporated and emulsified.
In a large mixing bowl toss the 15 cups of chopped Romaine with the prepared dressing, and 1/2 cup of the grated Parmigiano-Reggiano. Portion into 6 large salad bowls.
Garnish with the reserved croutons and prepared boiled eggs by dividing them equally on top of the 6 prepared salad portions. Garnish with the remaining 1/2 cup grated Parmigiano-Reggiano and serve immediately.