Killer Caesar Salad
Made this one two nights ago and it was so delicious, just had to share the recipe. It’s one I’ve been adding to and experimenting with, trying to perfect it for years. I think this time we finally got it right.
Ingredients:
Croutons
- 2 tablespoons unsalted butter, melted
- 1 tablespoon extra-virgin olive oil
- 1 loaf rustic Italian bread (8 to 10 ounces), crusts removed, cut into 1/4-inch cubes
- 2 teaspoons salt
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon freshly ground black pepper
Salad
- 2 garlic cloves
- 4 anchovy fillets
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 2 tablespoon freshly squeezed lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 1 large egg yolk
- 1/2 cup extra-virgin olive oil
- 20 ounces romaine lettuce
- 1 cup freshly grated Parmesan cheese or Romano cheese
- 1 6–8 oz steak
Directions
- Preheat oven to 450 degrees. Combine the butter and olive oil in a large bowl. Add the cubes of bread, and toss until coated. Sprinkle with salt, cayenne pepper, and black pepper; toss until evenly coated. Spread the bread in a single layer on a 12-by-17-inch baking sheet. Bake until croutons are golden, about 10 minutes. Set aside.
- Place the garlic, anchovy fillets, and salt in a salad bowl. Using two wooden salad forks, mash the garlic and anchovies into a paste. Using one fork, whisk in the pepper, lemon juice, Worcestershire sauce, mustard, and egg yolk. Whisk in the olive oil.
- Chop the romaine leaves into 1- to 1 1/2-inch pieces. Add the croutons, romaine, and cheese to the bowl, and toss well. If you wish, grate extra cheese over the top. Serve immediately.
- If you decide to add steak, BBQ at the same time the croutons are cooking. Then slice into thin strips adding them to salad just prior to serving.
