Rw Classiccaesar Salad Recipe

Tapas

1. 1

   Rinse the romaine lettuce under cold water, spin dry, and chop into bite-sized pieces to yield about 6 cups.

2. 2

   Preheat the oven to 375°F (190°C). Cut the bread into 1/2-inch (1.25 cm) cubes for croutons.

3. 3

   In a bowl, toss bread cubes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper until evenly coated.

4. 4

   Spread the bread on a baking sheet in a single layer and bake 10–12 minutes, shaking halfway through, until golden and crisp.

5. 5

   In a small bowl or mortar, mash anchovy fillets with minced garlic into a paste.

6. 6

   Add lemon juice and Dijon mustard to the paste and whisk until combined.

7. 7

   Whisk in the pasteurized egg yolk until smooth.

8. 8

   Slowly drizzle in 1/2 cup olive oil while whisking to emulsify; fold in 1/2 cup grated Parmesan. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper, adjusting to taste.

9. 9

   In a large bowl, toss the chopped romaine with 2–3 tablespoons of the dressing, just enough to lightly coat the leaves.

10. 10

    Add the warm croutons and shaved Parmesan; toss gently to distribute evenly.

11. 11

    Taste and adjust seasoning with more salt or pepper if desired.

12. 12

    Divide the salad into tapas-sized portions, drizzle with a little more dressing if desired, and garnish with a few extra shaved Parmesan shavings.