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Caesar Salad.
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Table Side Caesar Salad

Author Meghan Birnbaum

Ingredients

  • Croutons
  • 1 Small Loaf of Ciabatta Bread torn or cut into ¾" pieces
  • ½ Olive Oil
  • Kosher Salt
  • Freshly Ground Black Pepper
  • ½ Cup Grated Parmesan Cheese
  • Dressing
  • 1 Large Egg Yolk
  • 2 Fillets Salted anchovy rinsed
  • 1 Head Roasted Garlic see note, cloves squeezed out
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 2 tablespoon Dijon Mustard
  • 2 tablespoon Wocestershire Sauce
  • ½ Cup Grated Pamesan
  • 1 ½ Cups Extra Virgin Olive Oil
  • 3 tablespoon Red Wine Vinegar
  • 1 tablespoon Lemon Juice from ½ of Lemon
  • Salad
  • 4 Heads Baby Romaine Lettuce trimmed and leaves removed
  • Shaved Parmesan for garnish

Instructions

  • Croutons
  • Preheat  oven to 425°F. Prepare a baking sheet with parchment paper.
  • Spread the Bread on the prepared backing sheet. Toss the Bread with the Oil, Salt, and Pepper.
  • Place the baking sheet in the oven and toast the bread for 8-10 minutes, turning halfway through the cooking time.
  • Remove the Croutons from the oven and transfer to a bowl. Toss with the Parmesan. Allow to cool, then place in an airtight container until ready to toss into the salad.
  • Dressing
  • Combine the Egg Yolk, Anchovies, Roasted Garlic and Salt in a large mixing bowl. Using the back of a fork, mash the ingredients together to form a paste. Add the Mustard and Wocestershire and continue to blend with fork until fully combined. Season with Salt and Pepper. Add in the Parmesan and whisk together. Slowly add the Olive Oil while whisking to emulsify. Add the Vinegar and Lemon Juice and whisk until combined. Season to taste.
  • Salad
  • Add the Lettuce to the bowl with the Dressing and toss lightly until coated. Arrange the Lettuce on chilled salad plates. Garnish with the Croutons and shaved Parmesan.

Notes

To make roasted garlic, cut the top of the bulb off the garlic. On a piece of foil large enough to fully wrap the garlic, add 1 tablespoon Olive oil. Wrap the foil around the garlic and bake in the oven at 425°F for 30 minutes.