Caesar Salad

Late SummerEarly Summer
Written By jonah m

SERVES: 6 TIME: 25 MINUTES

Ingredients

For dressing:

  • 6 anchovy fillets packed in oil, drained

  • 1 small garlic clove

  • Kosher salt

  • 2 large egg yolks

  • 2 tablespoons fresh lemon juice, plus more

  • ¾ teaspoon Dijon mustard

  • 2 tablespoons olive oil

  • ½ cup vegetable oil

  • 3 tablespoons finely grated Parmesan

  • Freshly ground black pepper

 

For salad:

  • 3 romaine hearts, leaves separated

  • 3 cups torn 1" pieces country bread, with crusts

  • 3 tablespoons olive oil

  • Parmesan, for serving

Instructions

Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard.

Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired.

Preheat oven to 375°. Toss bread with olive oil on a baking sheet; season with salt and pepper. Bake, tossing occasionally, until golden, 10–15 minutes.

Place whole romaine leaves in a large bowl. Use a vegetable peeler to thinly shave a modest amount of Parmesan. Use your hands to gently toss together the lettuce, croutons, and dressing. Top with the shaved Parm.

Source: Bon Appétit

jonah m
Previous

Roasted Eggplant with Tomatoes & Feta
Next

Fermented Dill Pickles