Classic Caesar Salad

By gstark

Ingredients

• 3 to 5 anchovies packed in oil, drained
• 3 tablespoons unsalted butter
• 2 cloves garlic, grated
• 1/3 baguette, cut into 3/4-inch cubes
• 2 tablespoons chopped fresh parsley
• Kosher salt and freshly ground pepper
• 1 large egg, at room temperature
• 2 tablespoons red wine vinegar
• 1 1/2 teaspoons Worcestershire sauce
• 1 teaspoon fresh lemon juice
• 1 teaspoon mustard powder
• 1/2 cup extra-virgin olive oil
• 2 heads romaine lettuce, chopped
• 1/2 cup shredded parmesan cheese (about 2 ounces)

Details

Servings 4
Preparation time 20mins
Cooking time 35mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 400 degrees F. Soak the anchovies in a bowl of water, 5 minutes. Drain and pat dry, then finely chop and mash to form a paste; set aside.

Make the croutons: Combine the butter with the garlic in a small saucepan over medium-low heat; cook, swirling the pan occasionally, 5 minutes. Remove from the heat and pour into a medium bowl. Add the bread cubes and parsley and toss; season with salt and pepper. Arrange the bread on a baking sheet in a single layer and bake until golden brown and crisp, about 10 minutes; let cool.

Meanwhile, make the dressing: Bring a small saucepan of water to a boil. Gently lower the egg into the water, then immediately remove the pan from the heat and let stand 5 minutes. Drain and rinse the egg under cold water; crack into a large bowl. Whisk in the anchovy paste, the vinegar, Worcestershire sauce, lemon juice and mustard powder until smooth. Whisk in the olive oil in a slow, steady stream until emulsified; season with salt and pepper.

Add the lettuce, croutons and about one-third of the parmesan to the bowl with the dressing and gently toss. Divide among plates and top with the remaining parmesan.

Photograph by Johnny Miller