Retro Caesar Salad
Makes 4 to 6 servings
For the croutons
2 tablespoons vegetable or canola oil
1 large clove garlic, crushed 4 slices soft Italian bread, cut into 1⁄2-inch cubes (2 1⁄2 cups), crusts removed if desired Kosher salt
Freshly ground black pepper
For the dressing
2 medium cloves garlic 4 anchovy fillets, drained 2 teaspoons Worcestershire sauce
2 tbsp fresh lemon juice (from 1 lemon)
1⁄2 tsp powdered mustard
1 large pasteurized raw egg 1⁄2 tsp sugar 1⁄2 tsp freshly ground black pepper
1⁄2 cup vegetable or canola oil (may substitute olive oil)
1⁄4 cup freshly grated Parmigiano-Reggiano cheese
For the salad
4 romaine hearts, cored, leaves torn crosswise four or five times (about 12 ounces total)
About 2 tbsp freshly grated or shaved Parmigiano-Reggiano cheese, for garnish Freshly ground black pepper, for garnish
Make ahead: The croutons can be made a day in advance and stored in an airtight container. The dressing can be made a few days in advance.
For the croutons: Heat the oil in a medium non-stick sauté pan over medium-high heat until the oil shimmers. Add the garlic and cook just long enough for it to
flavour the oil; remove and discard just as the garlic starts to brown.
Add the bread cubes to the pan, stirring to coat evenly. Season lightly with salt and pepper; cook for four to five minutes, stirring often, until the cubes are well browned and toasted. Remove from the heat.
For the dressing: Combine the garlic, anchovies, Worcestershire sauce, lemon juice, powdered mustard, egg, sugar and pepper and oil in a blender or mini food processor. Purée until smooth, then add the grated cheese and purée once more. The yield is 1 cup.
To assemble the salad, combine the croutons and all the dressing in a large salad bowl. Add the romaine leaves; use tongs or salad utensils to toss the salad, coating the lettuce evenly.
Divide among individual plates. Top each portion with some grated cheese and pepper; serve right away.