Caesar Salad

Caesar Salad
Yield
4servings
Yield
4servings
Caesar Salad
Yield
4servings
Yield
4servings
Ingredients
Croutons
  • 5tablespoons extra-virgin olive oil
  • 1/2loaf ciabattacut into 3/4-inch cubes (about 5 cups) (see note)
  • 1/4cup water
  • 1/4teaspoon fine salt
  • 2tablespoons Parmigiano-Reggiano cheesefinely grated
Salad
  • 3/4teaspoon garlic pastefrom 1 large clove
  • 2 - 3tablespoons lemon juice1 to 2 lemons
  • 1/2teaspoon Worcestershire sauce
  • 2each anchovy filletspatted dry with paper towels, minced fine, and mashed to paste with fork (1 tablespoon) (see note)
  • 2large egg yolks
  • 5tablespoons canola oil
  • 5teaspoons extra-virgin olive oil
  • 1 1/2ounces Parmigiano-Reggiano cheesefinely grated, about 3/4 cup
  • a/n black pepper
  • 2 - 3 romaine heartscut crosswise into 3/4-inch-thick slices, rinsed, and dried very well (8 to 9 lightly pressed cups)
Yield:
Instructions
For the Croutons:
  1. Place bread cubes in large bowl. Sprinkle with water and salt. Toss, squeezing gently so bread absorbs water. Next toss the bread cubes with oil. Place bread cubes on sheet tray and bake in oven for 10 15 minutes, giving them a stir once or twice while baking. Once crisp remove from oven and sprinkle and toss with Parmesan cheese.
For the Salad:
  1. Whisk garlic paste and 2 tablespoons lemon juice together in large bowl. Let stand 10 minutes.
  2. Whisk Worcestershire sauce, anchovies, and egg yolks into garlic/lemon juice mixture. While whisking constantly, drizzle canola oil and extra virgin olive oil into bowl in slow, steady stream until fully emulsified. Add 1/2 cup Parmesan and pepper to taste; whisk until incorporated.
  3. Add romaine to dressing and toss to coat. Add croutons and mix gently until evenly distributed. Taste and season with up to additional 1 tablespoon lemon juice. Serve immediately, passing remaining 1/4 cup Parmesan separately.