Caesar Salad
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If you don't have a large mortar and pestle, you can easily make a paste with a chef's knife. Keep in mind that this is a zesty, assertive dressing that comes into balance nicely when combined with the cool, crisp romaine and salty Parmesan.
INGREDIENTS
FOR THE CROUTONS
3 tablespoons extra-virgin olive oil
1-1/2 cups torn pieces from a baguette or other crusty bread
Coarse salt and freshly ground black pepperFOR THE SALAD
2 large heads romaine lettuce
2 small cloves garlic
Coarse salt
4 oil-packed anchovy fillets, rinsed and patted dry
1 egg yolk* (see note)
1 teaspoon Dijon mustard
Juice from 1/2 lemon, about 4 teaspoons
Freshly ground black pepper
Dash of Tabasco or other hot sauce
Scant 1/4 teaspoon Worcestershire sauce
1/4 cup extra-virgin olive oil
1/3 cup loosely packed flat-leaf parsley leaves
1/2 cup freshly grated Parmesan cheese, preferably Parmigiano-ReggianoFOR THE CROUTONS - Warm the oil in a medium skillet over medium-low heat. Add the bread pieces, toss to coat, and cook, turning periodically, until golden on the outside but still tender inside, 12 to 15 minutes. Let them cool in 1 layer on paper towels. Season with salt and pepper to taste.
FOR THE SALAD - Remove the outer leaves of romaine until you reach the tightly packed heart (the leaves will be much paler); set the outer leaves aside for another use. Separate the leaves of the heart and slice them into pieces about 3-inches long (leave the smallest leaves whole), to yield a heaping 8 cups of loosely packed leaves. Rinse and dry very thoroughly.
Put the garlic and a pinch of coarse salt in a large (3 to 4 cup) mortar. Using a pestle, pound the garlic into a creamy, juicy paste. Add the anchovies, mashing until they're broken down into bits. Add the yolk, working the mixture into a paste. Work in the mustard and then the lemon juice. Blend in a pinch of black pepper, the Tabasco, and the Worcestershire. Switch to a whisk and drizzle in the olive oil, whisking continuously until blended and creamy.
Put the lettuce, parsley, and croutons in a large bowl. Season with salt and pepper and toss. Add the dressing and toss to coat thoroughly. Sprinkle with 2 to 3 tablespoons of the Parmesan and toss again. Serve immediately with the remaining cheese on the side.
Makes 4 to 6 servings
NOTE - If you're serving this salad to anyone with a compromised immune system, replace the raw egg yolk in the dressing with the yolk from a soft-boiled egg, or omit the egg yolk altogether.