Caesar Recipe
chopped romaine, garlic croutons, parmesan, creamy anchovy dressing
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Ingredients
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Salad
Creamy Anchovy Dressing
Method
Salad
- 1
Prepare romaine
Remove outer leaves if wilted. Trim stem end and core the romaine heads if needed, then rinse under cold water. Spin or pat dry thoroughly. Chop the romaine into roughly 1- to 1.5-inch pieces and place in a large salad bowl.
- 2
Add croutons and cheese
Add 1.5 cups garlic croutons to the chopped romaine. Sprinkle 3 tablespoons of parmesan cheese over the top and season lightly with 1/2 teaspoon salt and 1 teaspoon freshly ground black pepper. Toss lightly after dressing is added (see below).
Creamy Anchovy Dressing
- 3
Mince anchovies and garlic
Drain the anchovy fillets and place them on a cutting board. Finely mince the anchovies with the flat of a knife, then mince the garlic clove until paste-like. Alternatively, use a mortar and pestle to mash anchovies and garlic into a smooth paste.
- 4
Emulsify base
In a medium bowl or the bowl of a food processor, combine the anchovy-garlic paste, egg yolk, Dijon mustard, Worcestershire sauce, and fresh lemon juice. Whisk (or pulse) until well combined and slightly thickened.
- 5
Add oil slowly
While whisking continuously (or with the machine running on low), stream in the extra-virgin olive oil a tablespoon at a time until the mixture emulsifies and thickens into a creamy dressing. This should take 3–5 minutes. If the dressing becomes too thick, whisk in up to 1 tablespoon of warm water or another teaspoon of lemon juice to loosen.
- 6
Finish and season
Stir in 2 tablespoons grated Parmesan and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning: add a pinch more salt only if needed (anchovies are salty). Cover and refrigerate for at least 10 minutes to let flavors meld; serve chilled or at cool room temperature.
- 7
Dress the salad
Just before serving, add 2–3 tablespoons of the dressing to the chopped romaine and croutons; toss gently to coat evenly. Add more dressing, 1 tablespoon at a time, until the leaves are lightly but evenly coated (typically 3–4 tablespoons total for 2 heads). Sprinkle the remaining tablespoon(s) of grated Parmesan over the tossed salad and finish with a crack of fresh black pepper. Serve immediately.