Caesar Salat,
Excellent!Instructions
Tearing, not cutting the bread ensures nooks and crannies that catch the dressing and add texture. Preheat oven to 375°. Toss bread with olive oil on a baking sheet; season with salt and pepper. Bake, tossing occasionally, until golden, 10–15 minutes.Use whole leaves; they provide the ideal mix of crispness, surface area, and structure. Wash and set aside in a loosely wrapped paper towel.
Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolk, lemon juice, and mustard. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired.
In a large bowl, combine lettuce, croutons, and dressing. Use your hands to gently toss them together, then top off with the shaved Parm. Note: Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.
Ingredients
- 03 anchovy fillets packed in oil, drained
- 01 small garlic clove
- 01 large egg yolk
- 01 T fresh lemon juice, plus more
- 01.5 t Dijon mustard
- 2 T olive oil
- 00.4 c vegetable oil
- 02 T olive oil
- 03 T parmesan, finely grated
- 01.5 c rustic bread, torn
- 01.5 romaine hearts, leaves separated
- Parmesan for serving
- Black pepper, freshly ground
- Sea salt
Notes
I add some torn bits of chicken from a chicken I roasted a couple of days ago—good for added protein, yet not needed.
Can make the dressing one day ahead, if desired.
Original recipe from BA.
