This recipe maintains all that is classic Caesar – fresh, crisp spears of Romaine topped with just the right blend of garlic and lemon in a light base, bringing the salad to life, complimenting the lettuce, not drowning it. Of course, it wouldn’t be a Caesar without being topped with savory homemade croutons that are beautiful in both appearance and in taste!
½Fresh Baguettecut into ¾ -1 inch cubes (about 3 cups)
6TOlive Oil
2cloveGarliccrushed
Dressing
4-6Oil-Packed Anchovies
4clovesGarliccrushed
1Egg Yolk
1tspLemon Zest
3TLemon Juice
2tspDijon Mustard
½tspWorcestershire Sauce
¼tspSalt
¼tspPepper
½cupExtra Virgin Olive Oil
¼cupParmigiano-Reggiano Cheesegrated
Salad
2Large Heads Romaine Lettuce
½cupParmigiano-Reggiano Cheesegrated
Instructions
Croutons:
Pre-heat oven to 350°F.
Place the bread cubes into a large bowl. In a small bowl, mix together the olive oil and garlic until combined. Add the garlic oil mixture to the bread cubes and toss until coated.
Spread the cubes onto a baking sheet in a single layer. Bake until the bread cubes are golden brown, about 15-17 minutes.
Dressing:
In a blender, add the anchovies, garlic, egg yolk, lemon zest, juice, mustard, Worcestershire sauce, salt and pepper. Pulse a few times until all ingredients are combined.
With the blender running on “low” speed, slowly add the olive oil in a steady stream.
Stop the blender and stir in the cheese.
Wash the heads of Romaine lettuce. Cut off the stems, and then cut the head into quarters. Lay on a platter or salad plate. Drizzle the salad dressing over each spear.
Sprinkle the cheese, top with croutons and serve immediately.
Notes
TIPS & TRICKS- Croutons can be made and kept in airtight container for a week.- Dressing can be made 3 days in advance. It also made a great dip for crudités veggies and stemmed artichokes.