Caesar Salad
Ingredients
Croutons
- 2 tablespoons vegetable or canola oil
- 1 large clove garlic, crushed
- 4 slices soft Italian bread, cut into ½-inch cubes (2 cups)
- Kosher salt
- Freshly ground black pepper
Dressing
- 2 medium cloves garlic
- 4 anchovy fillets
- 2 teaspoons Worcestershire sauce
- Freshly squeezed juice from ½ lemon (2 tablespoons)
- ½ teaspoon powdered mustard
- 1 large pasteurized raw egg (optional)
- ½ teaspoon sugar
- ½ teaspoon freshly ground black pepper
- ½ cup vegetable or canola oil
- ¼ cup freshly grated Parmigiano-Reggiano cheese
Salad
- 4 romaine hearts, cored, leaves torn crosswise, approximately into thirds (about 28 ounces total)
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese, for garnish
- Freshly ground black pepper, for garnish
Instructions
- For the croutons: Heat the oil in a medium nonstick saute pan over medium-high heat until the oil shimmers. Add the garlic and cook just long enough for it to flavor the oil; remove and discard just as it starts to brown. Add the bread cubes to the pan, stirring to coat evenly. Season with salt and pepper to taste. Cook for 4 to 5 minutes, stirring often, until the cubes are well browned and toasted. Remove from the heat. For the dressing: Combine the garlic, anchovies, Worcestershire sauce, lemon juice, powdered mustard, egg, sugar, pepper and oil in a blender or mini food processor. Blend until smooth, adding the grated cheese at the end. To assemble the salad: Combine the croutons and all the dressing in a large salad bowl. Add the romaine leaves; use tongs or salad utensils to toss the salad, coating the lettuce evenly. Divide among individual plates. Top each portion with grated cheese and pepper; serve immediately.
Notes
JOAQUIN “JOCKO” FAJARDO
Owner, JockoMade, jockomade.com
C-CAP 1995
Tempe High School, Tempe
The Culinary Institute of America, Hyde Park, NY
