Caesar Salad

Name: Caesar Salad
Cook time: 20 minutes
Total time: 20 minutes
Yield: Makes 4 servings
Ingredients: 1 large garlic clove, smashed and skin removed; 1 1/2 (7-ounce) packages whole romaine heart leaves, broken into 1- to 1 1/2-inch pieces, washed, and spun dry (about 10 cups broken romaine leaves); 1 cup toasted croutons, homemade or store-bought; 1/3 cup freshly grated Parmigiano-Reggiano; 1 large egg, preferably pasteurized (see Cooks' notes); 1/2 cup deeply fruity extra-virgin olive oil; 3 tablespoons freshly squeezed lemon juice, or to taste; 2 1/2 teaspoons Worcestershire sauce; 1/4 teaspoon salt, or to taste; 1/4 teaspoon freshly ground black pepper, or to taste; Large wooden salad bowl; pushpin

By Jean Anderson

July 30, 2013

Though modern spins on this recipe classic often contain anchovies or anchovy paste, the original did not. Its delicate anchovy flavor came from Worcestershire sauce.

To ensure that things move smoothly, have all ingredients measured and ready to go at the outset.

Cooks' notes:

To get a head start, I prep the romaine well ahead of time and layer the leaves between double sheets of paper toweling in a jumbo resealable plastic bag. Stored in the refrigerator, the greens remain crisp and fresh for at least 2 days.

Why pasteurized eggs? Because salmonella remains an ongoing problem. Many supermarkets now sell pasteurized eggs and the boxes are clearly labeled (I use the Davidson's brand). If pasteurized eggs are unavailable, choose farmers' market eggs or others from a local source you know and trust.

Recipe notes

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Salmon With Sizzled Nut Salsa

A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.