Caesar Salad With Toasted Croutons
serves 2-4
So much is made of Caesar dressing that we forget about what it dresses. The combination of crisp, cold romaine, crunchy garlic croutons and rich, umami parmesan shavings is a delicious enough base for just about any good dressing.
For the croutons:
1 tablespoon unsalted butter
2 tablespoons olive oil
2 cloves garlic, peeled and cut in half
1 baguette, cut into 1/2-inch cubes
For the salad:
4 cloves garlic, peeled
4 anchovy fillets, rinsed and chopped
1/2 teaspoon kosher salt
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon fresh ground black pepper
1 tablespoon grated parmesan +
1/2 cup fresh parmesan shavings
1/2 cup olive oil
1 pound romaine lettuce, coarsely chopped
prep: 25 minutes
total: 30 minutes
large sauté pan
small bowl
whisk
grater
large bowl
1. Heat the butter, oil and garlic in a large sauté pan over medium-high heat. When the butter's foam has subsided, add the bread and cook, stirring occasionally, until toasted and light brown, 10-15 minutes.
2. In a small bowl, mash the garlic, anchovy and salt together to form a paste. Whisk in the lemon juice, Worcestershire, pepper and grated parmesan. Drizzle the olive oil in a steady stream, whisking constantly until the dressing emulsifies.
3. Toss the lettuce and croutons together with a little dressing at a time until the leaves are lightly coated. Top the salad with the shaved parmesan.
2. In a small bowl, mash the garlic, anchovy and salt together to form a paste. Whisk in the lemon juice, Worcestershire, pepper and grated parmesan. Drizzle the olive oil in a steady stream, whisking constantly until the dressing emulsifies.
3. Toss the lettuce and croutons together with a little dressing at a time until the leaves are lightly coated. Top the salad with the shaved parmesan.
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