1/2 cup extra virgin olive oil
4 cloves garlic, minced
juice and zest of 1 lemon
4 anchovies (oil packed)
2 tablespoons mayonnaise (or 2 coddled or raw egg yolks)
1 tablespoon Worcestershire sauce
1 teaspoon Dijon
1 teaspoon capers
freshly ground black pepper
for the croutons:
3 cups cubed bread
3 heads romaine, roughly chopped
1/4 cup grated Parmesan
Preheat oven to 400. Place the bread cubes in a single layer on a baking sheet. Drizzle with olive oil. Sprinkle with a few tablespoons of the spices. Toss and sprinkle with spices again as needed. Arrange in a single layer on a baking sheet. Bake for 5-8 minutes then toss again. Bake an additional 2 minutes or until golden. Allow to cool. This can be done the night before you want to eat the salad.
Add all of the dressing ingredients to a blender. Pulse until smooth.
Toss the lettuce with the dressing. Sprinkle liberally with croutons and Parmesan.
I made Caesar Salad recently and it was an unexpected delight. I, of course, have had it out but I had never made it myself before. It had so much flavor from the fresh dressing and homemade croutons.
Caesar Salad is a great salad for wintertime because it doesn’t require any of the usual salad ingredients (tomato, cucumber, radish etc) which are all out of season. It is pretty easy to find tasty, crisp greenhouse romaine all winter.
The “official” recipe for the dressing is a bit vague so I cobbled together what I thought might be the best version. The trick is to use the best olive oil, anchovies (although some argue these were not in the original recipe) and cheese you have.