Caesar Salad

Crisp romaine tossed in a garlicky anchovy-and-egg dressing with crunchy homemade croutons.

Ingredients

• 2 large heads romaine lettuce, torn
• 4 cloves garlic, divided
• 6 anchovy fillets, minced
• 1 coddled egg (boiled 1 minute)
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/2 cup extra-virgin olive oil
• 3/4 cup grated Parmesan cheese, divided

Salt and freshly ground black pepper, to taste

• 2 cups bread cubes
• 3 tablespoons olive oil (for croutons)

Directions

1. Make the croutons: toss the bread cubes with olive oil and a smashed clove of garlic, then bake at 375F until golden, about 10 minutes.
2. In a large wooden bowl, mash the remaining garlic with the anchovies to a paste.
3. Whisk in the coddled egg, lemon juice, and mustard, then slowly whisk in the olive oil to emulsify.
4. Stir in half the Parmesan and season with salt and pepper.

Add the romaine and toss to coat every leaf.

1. Top with the croutons and remaining Parmesan and serve at once.

Notes

Adapted from Jeff Smith, The Frugal Gourmet, who taught the tableside drama of a real Caesar.