When Mr. Food Musings announced he wanted to make a Caesar salad last night, I was a bit unenthusiastic. (I hid it, naturally.) But that first bite reminded me why the salad is so ubiquitous (though often poorly made): the crisp, crunchy Romaine leaves, croutons laced with a hint of garlic, and a creamy, tangy dressing that just won't quit. I highly recommend you give it a go in your own kitchen and see if you don't develop a newfound fondness for this classic.
(from The Gourmet Cookbook)
3 garlic cloves
1 tsp salt
9 TBSP olive oil
5 slices whole-wheat sandwich bread, cut into squares
2 large egg yolks
1 TBSP fresh lemon juice
1 TBSP white wine vinegar
1 tsp Worcestershire sauce
3/4 tsp minced flat anchovy fillet (about 1 fillet)
2 large heads Romaine lettuce, chopped into bite-size pieces
1/2 cup finely grated Parmesan cheese
fresh ground black pepper
Make the croutons: Preheat the oven to 350º. With a mortar and pestle, mash the garlic and 1/4 tsp of salt into a paste. Stir in 4 TBSP olive oil, then force the mixture through a fine sieve into a bowl. Discard the solids. Meanwhile, bake the bread for 10 minutes. Remove it from the oven, toss it with the garlic oil until well-coated, then return to the oven until golden and crisp, 3-5 minutes.
Make the dressing: In a large bowl, whisk together the remaining 5 TBSP olive oil, egg yolks, vinegar, Worcestershire sauce, remaining 3/4 tsp salt and anchovy. Add the lettuce and toss to coat, then sprinkle with cheese and croutons and toss again. Season with salt and pepper to taste.