Prep 20 mins
Cook 10 mins
I saw Martha make this on an episode a few days ago and I thought it would be a great salad for a casual dinner party. I mean, who doesn't like Caesar salad? If you make this tableside it's very impressive. If you prefer not to use the raw egg yolk in this recipe, substitute one tablespoon of store-bought mayonnaise. The croutons are best made as close to serving time as possible.
For the croutons
- 2 tablespoons unsalted butter, melted
- 2 tablespoons extra virgin olive oil
- 1 loaf rustic Italian bread, crusts removed,cut into 3/4 inch pieces (eight-to ten ounce)
- 1 teaspoon salt
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 teaspoon fresh ground black pepper
For the salad
- 2 cloves garlic
- 4 anchovy fillets
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon Dijon mustard
- 1 large egg yolk
- 1⁄3 cup extra virgin olive oil
- 2 heads romaine lettuce, outer leaves discarded,inner leaves washed and dried (10 ounce)
- 1 cup freshly grated parmesan cheese or 1 cup romano cheese (or 2 1/2 ounces shaved with a vegetable peeler)
- Make the croutons: Preheat oven to 450°.
- Combine butter and olive oil in a large bowl.
- Add bread cubes, and toss until coated.
- Sprinkle salt, cayenne pepper, and black pepper; toss until evenly coated.
- Spread bread in a single layer on an 11-by-17-inch baking sheet.
- Bake until croutons are golden, about 10 minutes.
- Set aside until needed.
- Make the salad: Place garlic, anchovy fillets, and salt in a large wooden salad bowl.
- Using two dinner forks, mash garlic and anchovies into a paste.
- Using one fork, whisk in pepper, lemon juice, Worcestershire sauce, Dijon mustard, and egg yolk. Using the fork, whisk in the olive oil.
- Chop romaine leaves into 1- to 1 1/2-inch pieces.
- Add croutons, romaine, and cheese to the bowl, and toss well.
- If you wish, grate extra cheese over the top.
- Serve immediately.
- To make a version of this dressing that you can store, simply mince garlic and anchovies, and place with remaining ingredients in a jar.
- Screw the lid on the jar tightly, and shake to combine.
- Shake the jar before each use.
- Store, refrigerated, for up to 4 days.
- Note: Raw eggs should not be used in food prepared for pregnant women, young children, or anyone whose health is compromised.
This was good. I had to cut the salt way down, as the first time I made it, the salt overpowered the whole salad. The next time I made it, I out 1/4 tsp salt, and that worked much better. Thanks!
I used different croutons than the ones listed here, but I think the dressing is the real key. I was a little nervous about it because when I tasted it on its own, it tasted a little.. off. But once the salad was dressed with it- it tasted very authentic. Sharp and with a lot of depth, my guests loved it (and they were really scared of the anchovies!). I made the dressing as listed, but added some roasted garlic for background...a really good idea in my opinion. Thanks for this Erin.
This salad dressing is terrible! There is obviously a mistake on the salt. 1 teaspoon of salt is way too much and you can really taste the Worcestershire.