CEASAR SALAD

CEASAR SALAD image

Yield 6

Number Of Ingredients 19

For the crutons
2tablespoons unsalted butter, melted
2tablespoons extra-virgin olive oil
1loaf rustic, crusts removed, very thin slices on the angle
1teaspoon salt preferably Maladon
1/4teaspoon cayenne pepper
1/2teaspoon fresh ground black pepper
For the salad
2cloves garlic
4 anchovy fillets
1teaspoon salt
1teaspoon fresh ground pepper
1tablespoon freshly squeezedlemon juice
1teaspoon Worcestershire sauce
1/2teaspoon Dijon mustard
1large egg yolk
1/3cup extra-virgin olive oil
2heads romaine lettuce, outer leaves discarded, inner leaves washed and dried
1cup freshly gratedparmesan cheese

Steps:

What you do Make the croutons Preheat oven to 450°. Combine butter and olive oil in a large bowl. Add bread cubes, and toss until coated. Sprinkle salt, cayenne pepper, and black pepper; toss until evenly coated. Spread bread in a single layer on an 11-by-17-inch baking sheet. Bake until croutons are golden, about 10 minutes. Set aside until needed. Make the salad Place garlic, anchovy fillets, and salt on a chopping board, sprinkle with salt Using the flat edge of a 9" knife, mash garlic and anchovies into a paste Place into a large wooden salad bowl Using one fork, whisk in pepper, lemon juice, Worcestershire sauce, Dijon mustard, and egg yolk. Using the fork, whisk in the olive oil. Chop romaine leaves into 1- to 1 1/2-inch pieces. Add croutons, romaine, and cheese to the bowl, and toss well. If you wish, grate extra cheese over the top. Serve immediately.