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Caesar Salad

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Traditional caesar salad with fresh hand torn romaine, olive oil, anchovy and mustard

Ingredients

Scale
  • 2 romaine hearts – torn to pieces
  • 1/2 cup olive oil – divided
  • 1 tsp dijon mustard
  • 6 anchovy filets – drained and minced + plus more for garnish
  • 1 large garlic clove – minced
  • 1–1/2 TBL lemon juice
  • 2 egg yolks
  • 1 dash worcestershire sauce
  • 2 cups stale coarse white bread – torn into 1” pieces
  • 4 TBL finely grated parmesan
  • kosher salt
  • ground black pepper
  • shaved or grated parmesan for garnish

 

Instructions

Dressing

  1. Mince 6 anchovy filets drained of oil, garlic clove and a pinch of kosher salt
  2. Mash all the above into a paste and scrape into a mixing bowl
  3. Whisk in egg yolks, lemon juice, mustard and worcestershire, followed by 6 TBL olive oil, adding it slowly until the dressing is thick and glossy
  4. Whisk in the parmesan and season with salt and pepper to taste

Croutons

  1. Preheat oven to 375
  2. Toss the torn bread with 2 TBL olive oil
  3. Season with salt and freshly ground pepper and spread evenly on a baking pan
  4. Bake at 375 for 10-15 minutes tossing after 7-8 minutes until golden brown

Assembly

  1. Immerse romaine leaves in ice water for 10 minutes to wash and bring out color
  2. Drain and pat the leaves dry, then hand tear them into large bite size pieces. Do not use the thick white parts of the leaf ribs
  3. Mix dressing, romaine and croutons, adding the dressing a little at a time until the leaves are coated but NOT drenched
  4. Divide into individual servings and shave or sprinkle a little fresh parmesan on each salad
  5. Garnish with whole anchovy filets (optional)
  6. Serve and offer fresh ground pepper with a peppermill

 

Find it online: https://www.cooksavorcelebrate.com/caesar-salad/