For those of you who are “true blue” Caesar dressing fans this is the recipe for you!
2 cups firm-textured white bread cubes (½ x ½-inch)
3 young, firm heads Romaine lettuce, or one 18-ounce package hearts of romaine
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
4 garlic cloves, minced
4 anchovy filets, minced
1/3 cup extra virgin olive oil
1 tablespoon Dijon mustard
2 egg yolks
½ teaspoon kosher salt
½ teaspoon Worcestershire sauce
To taste Freshly ground pepper
1 cup grated Parmigiano-Reggiano cheese
6 tablespoons grated Parmigiano-Reggiano cheese for garnish
- Wash the romaine leaves in a sink of cool water and drain them well, preferably in a salad spinner. Shred the romaine lettuce into bite size pieces (around 1 inch) the place in refrigerator.
- Heat the oven to 350° F. Toss the bread cubes with oil, salt and pepper. Spread the bread cubes out on a baking sheet and bake, tossing them once or twice so they cook evenly, until golden brown, about 12 minutes. Remove and cool
- Combine vinegar, lemon juice, garlic and anchovies in a blender or work bowl of a food processor. Blend until smooth, adding some of the 1/3 cup olive oil if there isn’t enough liquid to move the mixture around the blender jar. Add the mustard, egg yolk, salt, Worcestershire sauce, pepper and remaining olive oil if any. Blend until is smooth and creamy. Taste the dressing: If it’s a little too tangy, pour in a splash or two of olive oil and blend until it’s incorporated. The dressing shouldn’t be too dense.
- Pour the dressing over the salad and toss until all the leaves are coated with dressing.
- Then add the croutons to the bowl for a quick toss too.
- Divide the salad among chilled plates. Serve on chilled plates and garnish with the grated cheese.
Serve immediately ENJOY!!