Caesar Recipe
romaine lettuce, garlic-anchovy dressing, garlic croutons, parmesan cheese.
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Ingredients
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Salad
Garlic-anchovy dressing
Garlic croutons
Method
Salad
- 1
Prepare lettuce
Remove outer leaves if damaged. Cut off root end and halve each romaine head lengthwise, then rinse thoroughly under cold water between leaves to remove grit. Spin or pat dry completely. Chop or tear into bite-sized pieces and chill briefly while preparing other components.
- 2
Assemble and finish
Place the dried romaine in a large mixing bowl. Add 3–4 tablespoons of the garlic-anchovy dressing (reserve extra for guests to add). Toss gently and evenly to coat. Add garlic croutons and most of the shaved parmesan, reserving a little for garnish. Grind fresh black pepper over the top and serve immediately with extra dressing on the side.
Garlic-anchovy dressing
- 3
Mince garlic and anchovies
On a cutting board, finely mince the 2 garlic cloves and the drained anchovy fillets together until they form a near-paste. Alternatively use a mortar and pestle to pound them into a paste for a smoother texture.
- 4
Emulsify dressing
In a medium bowl or the bowl of a small food processor, combine the garlic-anchovy paste, egg yolk, Dijon mustard, lemon juice, Worcestershire sauce, grated Parmesan, salt, and 1/4 teaspoon black pepper. Whisk or pulse briefly to combine. While whisking continuously (or with the food processor running), slowly drizzle in the olive oil in a thin steady stream to create an emulsion. Continue until dressing is thick and combined. Taste and adjust seasoning with additional lemon, salt, or pepper as needed. If dressing is too thick, whisk in 1–2 teaspoons of warm water to loosen.
- 5
Optional safety note
If you prefer not to use raw egg yolk, substitute 2 tablespoons mayonnaise and omit the raw yolk; proceed with same technique to combine and adjust texture with oil or water.
Garlic croutons
- 6
Prepare bread
Preheat oven to 375°F (190°C). Cut the day-old bread into roughly 1-inch cubes if not already sliced. Place cubes on a rimmed baking sheet.
- 7
Season and bake
Melt the butter and mix with 2 tablespoons olive oil. Toss the bread cubes with the oil-butter, 1/4 teaspoon salt, and spread in a single layer on the baking sheet. Bake for 10–12 minutes, tossing once, until golden and crisp.
- 8
Garlic rub
When croutons are hot from the oven, rub each cube lightly with the cut side of the reserved garlic clove so a subtle garlic aroma adheres. Allow to cool; croutons will crisp further as they cool.