Greenmarket Eggless Caesar Salad

A bright, egg-free Caesar leaning on anchovy and Parmesan, tossed with crunchy homemade croutons.

Ingredients

• 3 hearts of romaine, leaves separated
• 6 anchovy fillets, minced
• 3 cloves garlic, grated
• 2 tablespoons Dijon mustard
• 3 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1/2 cup extra-virgin olive oil
• 3/4 cup grated Parmesan, plus shavings to finish

Freshly ground black pepper

• 4 cups cubed country bread
• 3 tablespoons olive oil (for croutons)

Directions

1. Preheat the oven to 375 degrees F. Toss the bread cubes with 3 tablespoons olive oil and a pinch of salt and bake until crisp and golden, about 10 minutes.
2. In a large bowl, whisk together the anchovies, garlic, mustard, lemon juice, and vinegar.
3. Slowly whisk in the 1/2 cup olive oil to emulsify, then stir in the grated Parmesan and plenty of black pepper.
4. Add the romaine and croutons and toss until every leaf is coated.
5. Finish with shaved Parmesan and more black pepper and serve right away.

Notes

Adapted from Alex Guarnaschelli’s Greenmarket Caesar; she skips the raw egg yolk and leans harder on the anchovy.