There’s everything to love about this Caesar salad—bold, garlicky, crispy, creamy, and ridiculously easy to throw together. Two secrets that take it from good to can’t-stop-eating-this great:
Toast your croutons in a sizzling cast iron skilletuntil golden and addictively crunchy.
Toss the whole thing in a big wooden stunner (mine’s a 12-inch cherry wood bowl) so every leaf gets perfectly coated in that savory, silky dressing.
Bonus Tip:
For next-level flavor, rub a peeled garlic clove all over the inside of your wooden salad bowl before adding your ingredients. It infuses the whole salad with a subtle, savory kick—and makes every bite taste like it came from a restaurant.
Ingredients
ingredients for croutons
4 cups of ¼ inch cubes of favorite bread (crusty sourdough, french or gluten free)
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.
dressing
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.
salad
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.
