CAESAR SALAD - COOK'S ILLUSTRATED

CAESAR SALAD - COOK'S ILLUSTRATED image

Yield 4-6 people

Number Of Ingredients 18

CROUTONS
5tablespoons extra virgin olive oil
1/2teaspoon garlic paste from 1 medium clove (see note)
1/2 - 3/4loaf ciabatta , cut into 3/4-inch cubes (about 5 cups) (see note)
1/4cup water
1/4teaspoon table salt
2tablespoons finely grated Parmesan cheese
SALAD
3/4teaspoon garlic paste from 1 large clove (see note)
2 - 3tablespoons juice from 1 to 2 lemons
1/2teaspoon Worcestershire sauce
6 anchovy fillets , patted dry with paper towels, minced fine, and mashed to paste with fork (1 tablespoon) (see note)
2large egg yolks (see note) Can use eggbeaters
5tablespoons canola oil
5teaspoons extra virgin olive oil
1 1/2ounces finely grated Parmesan cheese (about 3/4 cup)
Ground black pepper
2 - 3 romaine hearts , cut crosswise into 3/4-inch-thick slices, rinsed, and dried very well (8 to 9 lightly pressed cups)

Steps:

1. FOR THE CROUTONS: Combine 1 tablespoon oil and garlic paste in small bowl; set aside. Place bread cubes in large bowl. Sprinkle with water and salt. Toss, squeezing gently so bread absorbs water. Place remaining 4 tablespoons oil and soaked bread cubes in 12-inch nonstick skillet. Cook over medium-high heat, stirring frequently, until browned and crisp, 7 to 10 minutes. 2. Remove skillet from heat, push croutons to sides of skillet to clear center, add garlic/oil mixture to clearing and cook with residual heat of pan, 10 seconds. Sprinkle with Parmesan; toss until garlic and Parmesan are evenly distributed. Transfer croutons to bowl; set aside. 3. FOR THE SALAD: Whisk garlic paste and 2 tablespoons lemon juice together in large bowl. Let stand 10 minutes. 4. Whisk Worcestershire sauce, anchovies, and egg yolks into garlic/lemon juice mixture. While whisking constantly, drizzle canola oil and extra virgin olive oil into bowl in slow, steady stream until fully emulsified. Add 1/2 cup Parmesan and pepper to taste; whisk until incorporated. 5. Add romaine to dressing and toss to coat. Add croutons and mix gently until evenly distributed. Taste and season with up to additional 1 tablespoon lemon juice. Serve immediately, passing remaining 1/4 cup Parmesan separately.