Classic Caesar Salad (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
3 to 5 anchovies packed in oil, drained |
3 tablespoons unsalted butter |
2 cloves garlic, grated |
1/3 baguette, cut into 3/4-inch cubes |
2 tablespoons chopped fresh parsley |
kosher salt and freshly ground pepper |
1 large egg, at room temperature |
2 tablespoons red wine vinegar |
1 1/2 teaspoons worcestershire sauce |
1 teaspoon fresh lemon juice |
1 teaspoon mustard powder |
1/2 cup extra-virgin olive oil |
2 heads romaine lettuce, chopped |
1/2 cup shredded parmesan cheese (about 2 ounces) |
Directions:
1. Preheat the oven to 400 degrees F. Soak the anchovies in a bowl of water, 5 minutes. Drain and pat dry, then finely chop and mash to form a paste; set aside.
2. Make the croutons: Combine the butter with the garlic in a small saucepan over medium-low heat; cook, swirling the pan occasionally, 5 minutes. Remove from the heat and pour into a medium bowl. Add the bread cubes and parsley and toss; season with salt and pepper. Arrange the bread on a baking sheet in a single layer and bake until golden brown and crisp, about 10 minutes; let cool.
3. Meanwhile, make the dressing: Bring a small saucepan of water to a boil. Gently lower the egg into the water, then immediately remove the pan from the heat and let stand 5 minutes. Drain and rinse the egg under cold water; crack into a large bowl. Whisk in the anchovy paste, the vinegar, Worcestershire sauce, lemon juice and mustard powder until smooth. Whisk in the olive oil in a slow, steady stream until emulsified; season with salt and pepper.
4. Add the lettuce, croutons and about one-third of the parmesan to the bowl with the dressing and gently toss. Divide among plates and top with the remaining parmesan.
5. Photograph by Johnny Miller
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