Large Batch Caesar Salad Recipes

LARGE BATCH CAESAR SALAD

Steps:

• Whisk the first 11 ingredients together in a bowl. Heat the 1/4 cup of olive oil in a large skillet over medium-low. Add baguette cubes and cook, turning occasionally, until lightly toasted, about 5 to 6 minutes. (If you do not have a large skillet, use 2 medium-sized ones.) Toss in 1/2 the Parmesan cheese, then remove from the heat. Toss the lettuce, croutons and remaining Parmesan with the dressing. Serve plates of the salad, if desired, with lemon wedges. Recipe Options: The dressing can be made up to two days in advance and kept stored in the fridge in a tight-sealed container until needed. For an iron-rich Caesar salad, use an equally amount of baby spinach leaves instead of chopped romaine. Make the salad less or more sharper tasting by increasing or decreasing the amount of lemon and vinegar used. Instead of baguette, use other breads to make the croutons, such as foccacia or filone.

THE BEST CAESAR SALAD

Steps:

• Preheat the oven to 400 degrees F.
• For the croutons: Put the olive oil and butter in a small saucepan over medium-low heat. When the butter is completely melted add the garlic and 1/4 teaspoon kosher salt. Carefully swirl the pan to combine. Set aside for 10 minutes to allow the garlic to infuse the oil mixture.
• Put the bread pieces on a baking sheet. Evenly pour the garlic mixture over the bread and toss to coat. Spread the bread in a single layer and bake until golden brown, 8 to 10 minutes. Stir the bread halfway through cooking to ensure even browning. Remove from the oven and sprinkle with black pepper and Parmesan. Set aside to cool.
• For the salad: Soak the anchovies in a small bowl of water for 5 minutes. Rinse with cold water, drain and pat dry. Finely chop the anchovies and garlic, then use the side of your knife to mash them to a paste.
• Add the anchovy paste, egg yolk, Dijon mustard and lemon juice to a large bowl and whisk to combine. While whisking, slowly drizzle in the olive oil in a steady stream until emulsified. Stir in 3 tablespoons grated Parmesan. If needed, add water, 1 teaspoon at a time to thin the dressing. Season with salt and pepper to taste.
• Add the lettuce and croutons to a large bowl and gently toss with the dressing until coated. Top with grated Parmesan and serve immediately.