The family Caesar recipe. A few notes before you start:
- Double the croutons and cook in two batches. Smaller batches make it much easier to avoid overcooking them.
- Garlic is adjustable. Increase or decrease depending on your audience — more for kick, less for a mellower salad.
Ingredients
Dressing
- 1 full head of Romaine lettuce
- 1 egg yolk
- 4–6 anchovies
- 4–6 cloves of garlic, crushed
- ½ juice of a large lemon
- ¼ cup extra virgin olive oil
- 4 dashes of Worcestershire
- 2–3 dashes of Tabasco
- 6 oz. Parmigiano-Reggiano
- 1 tablespoon Grey Poupon mustard (optional)
Croutons
- 1 tablespoon butter
- ½ loaf of dried (or fresh) baguette
- Additional garlic and olive oil
Instructions
1. Make the croutons
Cut the bread into cubes. Crush additional garlic into olive oil with a teaspoon of butter and gently sauté over medium heat until the garlic is warmed through. Add the bread cubes and toss to coat all sides.
Spread onto a sheet pan and set into a warmed oven at 350°F for 3–5 minutes until crisp.
Monitor closely — they go from golden to burnt fast. Reserve a third of your bread so you can remake them after you burn the first batch, as is tradition.
2. Make the dressing
In a large, deep bowl, add the garlic and anchovies. Using two forks, mash them together into a paste.
Add the egg yolk. Switch to a whisk and incorporate the olive oil, lemon juice, Tabasco, and Worcestershire. Add the mustard if using — don’t overdo it.
3. Prepare the lettuce
Wash and dry the leaves. Cut out the large center veins if they’re bitter. Slice horizontally into 1-inch wide strips. If the leaves are very large, slice vertically as well.
Place the lettuce on top of the dressing in the bowl. Don’t toss yet.
4. Top and hold
Add the croutons and finely grated cheese on top. Leave untossed until ready to serve.
5. Toss and serve
Toss once everyone is seated. Serve immediately.