Caesar Salat
Ingredients
03 anchovy fillets packed in oil, drained01 small garlic clove
01 large egg yolk
01 T fresh lemon juice, plus more
01.5 t Dijon mustard
2 T olive oil
00.4 c vegetable oil
02 T olive oil
03 T parmesan, finely grated
01.5 c rustic bread, torn
01.5 romaine hearts, leaves separated
Parmesan for serving
Black pepper, freshly ground
Sea salt
Directions
Tearing, not cutting the bread ensures nooks and crannies that catch the dressing and add texture. Preheat oven to 375°. Toss bread with olive oil on a baking sheet; season with salt and pepper. Bake, tossing occasionally, until golden, 10–15 minutes.Use whole leaves; they provide the ideal mix of crispness, surface area, and structure. Wash and set aside in a loosely wrapped paper towel.
Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolk, lemon juice, and mustard. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired.
In a large bowl, combine lettuce, croutons, and dressing. Use your hands to gently toss them together, then top off with the shaved Parm. Note: Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.
