I don’t know if it’s the homemade croutons or the wooden bowl, but there’s something special about this salad. It's old school, classic and the ingredients are simple.I use a wooden bowl. It's perfect for mashing garlic and anchovies, giving this delightful Caesar salad an earthy feel.
ingredients for croutons
4 cups of ¼ inch cubes of favorite bread (crusty sourdough, french or gluten free)
3/4 cup extra virgin olive oil
4 large garlic cloves pressed
¼ cup fresh grated romano cheese
ingredients for salad and dressing
2 large eggs
4 large garlic cloves
6 anchovy fillets packed in oil, drained
2 tbsp fresh lemon juice
3/4 tsp dijon mustard
1/2 cup extra virgin olive oil
3 tbsp fresh grated romano cheese
shaved romano cheese for serving
3 romaine hearts
salt and pepper to taste, best from a mill
In a medium size skillet heat oil and garlic over medium heat. Add bread cubes and stir until golden, 5 minutes. Add cheese and continue stirring for another 5 minutes. Remove from pan and season croutons with salt. You may keep them in an airtight container for 1 week.
Place eggs under running hot water in a small bowl and let them coddle while making salad. You will make the dressing inside the wooden bowl.
Take garlic and anchovies through a garlic press and place into bowl. Add lemon and a pinch of salt and mash together to make a paste. Scraping the bowl as you mix add mustard and continue making the paste. When it’s reached a creamy consistency, slowly add olive oil and keep mixing. Crack open the coddled eggs and use only the yolks. Add them to the dressing, mix and set aside.
Wash, dry and cut Romaine hearts, place in the bowl and toss with your hands. Add Romano, salt and pepper to taste. Finally, add croutons and top off with shaved Romano. Lightly toss again.