1 ½tbspanchovy paste or anchovies ground in a food processor
1tspsalt
⅓cupsfresh lemon juice
2cupsextra virgin olive oil
1cupsparmesan, grated
fresh ground black pepper
Croutons
1loafcountry or french bread, cut into cubes
¾cupolive oil
2tbspminced fresh garlic
1tbspchopped fresh Italian parsley
salt to taste
Instructions
Dressing
Whisk together the garlic, anchovy, salt & lemon juice. Add egg yolks and whisk until thick, about 1minute.
Slowly drizzle in the oil, whisking or using an immersion blender so the mixture emulsifies. Whisk in parmesan.
Croutons
Lightly toast bread cubes on a baking pan in a 350 degree oven.
Combine olive oil, garlic & parsley in bowl.
Remove cubes from oven, let cool slightly.
Sprinkle bread cubes with salt and then drizzle olive oil mixture over. Toss to coat well. Bake in oven until lightly browned. Remove from oven and cool.
To Assemble Caesar Salad
½ head romaine lettuce per personCaesar Dressing to taste (1-2 oz. per person)CroutonsParmesan, to garnish
Tear romaine lettuce leaves into bite-size pieces.
Rinse and dry.
Toss lettuce in dressing.
Place on serving plates, top with croutons and sprinkle with cheese.
Notes
If concerned about salmonella, first coddle the eggs to be used for the dressing:Set eggs in small bowl. Cover with boiling water and let stand one minute. Immediately run cold water into the bowl until the egg can be easily handled. Crack egg open and separate.