Caesar Salad

Depending on the level of sophistication of your guests, you may choose to withhold the anchovies from the salad (but not from the dressing!) and perhaps pass them separately.

  • 1/2 baguette
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 3 tablespoons + 1/2 cup olive oil
  • 3 tablespoons + 1/2 cup grated parmesan
  • 2 or more anchovy filets
  • 1 egg yolk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 head romaine lettuce
  • Ground black pepper to taste
  • Shaved parmesan for garnish

Prepare the croutons: Preheat oven to 400° F. Melt the butter and mix in a bowl with 3 tablespoons olive oil and 1 clove garlic. Tear the bread into small pieces, add to the bowl, and coat well with the mixture. Place the bread pieces on a sheet and bake until it begins to brown. Return to the bowl and mix with 3 tablespoons parmesan and black pepper to taste.

Make the dressing: Mash 2 anchovies with 1 clove garlic and place in the bowl of a small food processor with steel blade. Add egg yolk, mustard, Worcestershire, and lemon juice. Blend to thicken. Continue to blend while adding 1/2 cup olive oil in a thin stream. Move dressing to a small bowl, thin with water to desired consistency, and mix in 1/2 cup parmesan.

At time of serving, remove the outer lettuce leaves, cut off the bottom, and tear the remaining leaves into small pieces. Mix in a serving bowl with the dressing, croutons, black pepper to taste, and anchovies as desired. Garnish with shaved parmesan.