Caesar Salad

By 12_34

Ingredients

• For the Croutons:
• 2 TBSP. unsalted butter
• 2 TBSP. olive oil
• 2 garlic cloves, halved
• 3 c. (3/4") cubes of Italian or French Bread
• For the Dressing:
• 2 flat anchovy fillets, or to taste, rinsed and drained
• 4 garlic cloves
• 2 tsp. sherry vinegar
• 2 tsp. fresh lemon juice
• 1 tsp. Worcestershire
• 1/2 tsp. dry mustard
• 1/2 c. olive oil
• 4 heads of romaine lettuce, the pale-green inner leaves washed, spun dry, and torn into bite-size pieces (about 12 c.) and the outer leaves reserved for another use.
• Parmesan curls formed with a vegetable peeler.

Details

Servings 4

Preparation

Step 1

Make the croutons:

Preheat oven to 350 degrees. In a small saucepan, melt the butter with the oil, the garlic, and salt and pepper to taste over moderately low heat. Remove mixture from heat; let it stand for 10 minutes and discard the garlic. In a bowl, toss the bread cubes with the butter mixture, spread them on a baking sheet, and bake them in the middle of the oven for 12-15 minutes, or until golden. The croutons may be made 1 day in advance and kept in an airtight container.

Make the dressing:

Mince and mash anchovies with the garlic to form a paste and in a bowl, whisk together the paste, vinegar, lemon juice, Worcestershire and mustard. Add the oil in a stream, whisking, and whisk the dressing until it is emulsified.

In a large bowl, toss the romaine with the croutons and the dressing until the salad is combined well and sprinkle the salad with the parmesan curls.