Caesar salad is one of my favorite things to make and eat. The anchovy lends depth to this dish and balances the flavors and textures of other ingredients. Do not be afraid of the egg yolk as long as you are using a high quality fresh organic egg. The salt, along with the acid in the lemon, essentially cook the egg.
Ingredients
- 2 cups small diced bread cubes from a day-old baguette or French loaf (can leave crust on)
- 8 to 10 heads baby romaine hearts, washed, dried, leaves separated from stems but not cut
- 4 white anchovy fillets
- 4 small garlic cloves
- 1 teaspoon freshly ground black pepper
- 1 large organic egg yolk
- 1 lemon juice (about 3 tablespoons)
- 1 tablespoon sherry vinegar
- 2 teaspoons Worcestershire sauce
- ¾ cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt
- 1 tablespoon minced garlic
- ½ cup chopped fresh Italian parsley
- ½ cup freshly grated Pecorino Romano
How to Make It
- Preheat the oven to 350°F. Spread the bread cubes on a rimmed sheet pan and toast until dried, about 8 minutes.
- Meanwhile, on a large platter, arrange all of the romaine in a single flat layer with the cut side up. Chill in the refrigerator while you make the dressing and croutons.
- Put the anchovies, whole garlic, pepper, egg yolk, lemon juice, vinegar, and Worcestershire in a food processor. Process until smooth. With the motor running, add ¾ cup of the oil to make a smooth, emulsified dressing, scraping the sides of the bowl as needed. Season with salt. (If too thick, add 1 or 2 drops of water.)
- In a large skillet over medium-low heat, heat the remaining 2 tablespoons oil with the minced garlic and toasted bread. Sauté until the bread is crisped and coated with the oil and the garlic fragrant, stirring frequently so it doesn’t burn, about 2 minutes. Remove the croutons and toss with the parsley and ¼ cup of the cheese.
- With a spoon, drizzle the romaine leaves with the anchovy dressing, so it hits all the leaves. Sprinkle on the croutons and the remaining cheese.
