It tastes good BUT it's very thin and runny. Fantastic flavor □ I added microplaned zest of the lemon to give it extra lemony flavor. I would make this Ceasar salad again! Just what I was looking for. Use your hands to gently toss together the lettuce, croutons, and dressing. Use a vegetable peeler to thinly shave a modest amount of Parmesan (a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing). Place whole romaine leaves (for the ideal mix of crispness, surface area, and structure) in a large bowl. Bake, tossing occasionally, until golden, 10–15 minutes. Toss bread with olive oil on a baking sheet season with salt and pepper. Season with salt, pepper, and more lemon juice, if desired. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil whisk until dressing is thick and glossy. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Serve immediately.Įditor’s note: This recipe was originally published in April 2013.Ĭhop together anchovy fillets, garlic, and pinch of salt. Distributing this thicker dressing evenly requires feeling, so leave the tongs aside, give your hands a good wash, and dive right in. The method: Toss in your largest bowl with your hands. Pick up a hunk of real Parmesan cheese (Parmigiano Reggiano if you can get your hands on some), and shave it into thin planks with a vegetable peeler. Separate the leaves of a few romaine hearts, rinse if necessary, dry, and store in the refrigerator until you’re ready to toss everything together. The greens: Cold lettuce = crisp lettuce. The shaggy edges that result from ripping bread into bite-size pieces will hold on to the creamy dressing (and make the salad more dynamic to eat). The homemade croutons : Tear your bread instead of cutting it (we like a rustic country sourdough, but any sturdy loaf works). (If you just cannot, swap in mayo for a lazy Caesar instead, replacing the anchovy with a splash of Worcestershire sauce.) The dressing: Squeamish about raw egg yolks and anchovies? Sorry! Yolks are what give richness to the emulsion, while umami-rich anchovies are the primary reason Caesar salad dressing tastes so good-that, and a good garlicky kick. A great Caesar has swagger: The romaine lettuce should be cold and crunchy, the dressing creamy and briny, and the croutons craggy and freshly made. This Caesar salad recipe has no relation to the sad version you were served at a wedding in the ’90s.
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