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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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We've run recipes for this classic salad in various incarnations every few years as far back as the 1940s with and without raw egg, with and without anchovies, changing up the cheese and even mixing in pasta or shellfish. This version is simply the best. Ingredients:
1 large garlic clove, halved lengthwise |
3/4 to 1 cup extra-virgin olive oil |
1 (3-oz) portuguese roll or a 7-inch piece of baguette, cut into 3/4-inch cubes |
8 anchovy fillets packed in oil, drained |
1 large egg |
2 tablespoons fresh lemon juice |
3 hearts of romaine (an 18-oz package), leaves separated but left whole |
1 oz finely grated parmigiano-reggiano (1/2 cup) |
Directions:
1. Season salad bowl by rubbing a cut half of garlic followed by 1 teaspoon oil onto bottom and side of bowl (reserve garlic).
2. Heat 3/4 cup oil with both halves of reserved garlic in an 8-inch heavy skillet over moderately high heat, turning garlic occasionally, until golden, 1 to 2 minutes, then discard garlic. Add bread cubes to oil and fry, turning occasionally, until golden on all sides, about 2 minutes. Transfer croutons to paper towels to drain. Pour oil through a small fine-mesh sieve into a heatproof measuring cup and add enough additional olive oil to bring total to 6 tablespoons.
3. Put anchovies in salad bowl and mash to a paste using 2 forks. Whisk in egg and lemon juice, then add reserved oil (warm or at room temperature) in a slow stream, whisking until emulsified. Season with salt to taste.
4. Add romaine leaves to dressing and toss to coat. Add croutons and toss briefly.
5. Divide salad among 6 large plates, then sprinkle with cheese and pepper to taste. Serve immediately.
6. Cooks' notes: · The egg in this recipe is not cooked, which may be of concern if salmonella is a problem in your area. · Dressing and tossing the lettuce leaves whole will result in an overall crisper salad. · Although the croutons are best warm, they can be fried 1 hour ahead.
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