Caesar Salad
"Crisp romaine, homemade garlicky dressing, and big crunchy croutons — a from-scratch Caesar that puts the bagged kit to shame."
The Game Plan
-
Cube the bread into rough 1-inch pieces, toss with a tablespoon of olive oil, and spread on a baking sheet. Bake at 375°F for about 10 minutes until golden and crunchy.
-
While croutons cool, make the dressing: whisk together the egg yolk, minced garlic, anchovy (if using), Dijon mustard, lemon juice, and Worcestershire sauce in a medium bowl.
-
Slowly drizzle in the remaining olive oil while whisking constantly. You're building an emulsion here — go slow and you'll be rewarded with something creamy and gorgeous.
-
Chop the romaine into bite-sized pieces, wash, and spin dry. Soggy lettuce is the enemy of a good Caesar.
-
Toss the romaine with just enough dressing to coat every leaf.
-
Top with croutons and generous shavings of Parmigiano Reggiano.
-
Hit it with a few cracks of black pepper and serve immediately.
