Traditional caesar salad with fresh hand torn romaine, olive oil, anchovy and mustard
Author:TJ
Prep Time:15
Cook Time:30
Total Time:45 minutes
Yield:4 servings 1x
Ingredients
Scale
2 Romaine hearts
16 whole anchovies – divided
1 small garlic clove – microplaned
2 egg yolks
2 tsp Dijon mustard
6 TBL olive oil
2 lemons – juiced
1 tsp worcestershire sauce
1/4 tsp sea salt
10 grinds fine black pepper
1/4 cup finely ground parmesan cheese
Shaved parmesan – garnish
Croutons – garnish
Instructions
Dressing
Finely mince 4 anchovies. Place them, the garlic, mustard and salt in a bowl, then mash into a paste with a fork
Add the egg yolks, lemon juice, and worcestershire and vigorously mix it all together with the anchovy paste
Whisk in the olive oil until the dressing is thick and glossy, then whisk in the parmesan and freshly ground pepper
Salad Assembly
Trim the thick white bottom ribs and discard. Quickly rinse the romaine leaves in cold water, tear them into large bite size pieces, dry in a salad spinner
Toss the romaine with the dressing, adding a little dressing at a time until leaves are completely coated but not drenched
Divide the romaine into 4 servings on plates, garnish with croutons, whole anchovies, shaved parmesan and optional fresh coarsely ground black pepper
Croutons
Preheat oven to 375 and cut a baguette into 1/2 x 1/2 x 1″ pieces. The size isn’t critical, but you want them all the same so they cook evenly
Toss the bread with 2 TBL olive oil, sprinkle with Italian seasoning and salt, then spread evenly on an aluminum foil covered baking pan
Bake for 7 minutes, toss and bake another 7-8 minutes until golden brown