Classic Caesar Salad

This is one of our favorite salads. We love the dressing, though I have to warn you that it is the real deal with anchovies and raw egg included. Still, we love it!!


Ingredients:


- For the dressing:

1 egg yolk
1 tablespoon Dijon mustard
3 or 4 anchovy fillets, minced
1 tablespoon chopped garlic
2 tablespoons balsamic vinegar
1 1/2 teaspoons fresh lemon juice
Worcestershire sauce
1 cup olive oil
1 tablespoon warm water, if needed
1/2 cup freshly grated Parmesan


- For the croutons:

2 tablespoons unsalted butter
3 cloves garlic, chopped
1/2 loaf day-old bread, cubed into finger sized pieces
6 tablespoons finely grated Parmesan


- For the salad:

2 heads romaine lettuce, outer leaves removed, or 3/4 pound romaine lettuce hearts, cut into ribbons
Freshly ground pepper


Directions:

For the dressing: Place the egg yolk, mustard, anchovies, garlic, vinegar, lemon juice, and a dash of Worcestershire sauce in a blender. Blend until pureed. With the motor running, add the olive oil in a slow, steady stream until it is fully incorporated. If the dressing stops moving in the blender, stop the machine, add the warm water and then continue until all the oil is added. To finish, add the cheese and blend on low speed to incorporate. Makes about 1 1/2 cups. (You will need about 3/4 cup for one salad)

For the croutons: In a large skillet over medium-high heat, melt the butter until it begins to foam. Add the chopped garlic and cook for 1 minute. Add the bread cubes and mix to coat. Toss bread occasionally so that both sides get toasted. When the bread is golden brown, add the Parmesan and toss to coat. Remove from the heat and allow to cool.

Assembling the salad: Put the whole romaine ribbons in a big bowl. Add enough of the dressing to coat the leaves and toss well. Add the croutons and toss again to combine. Sprinkle some shaved Parmesan over all and sprinkle some fresh ground pepper. Serve.


Source: Recipe Courtesy of Michael Chiarello (Adapted)