This salad is practically a meal in itself, especially if you fan out a beautifully grilled sliced chicken breast or some shrimp on top. Because it contains raw egg, this dressing, which can be made ahead, should be refrigerated and used within three days.
Recipe information
Yield
serves 6 to 8
Ingredients
For the Dressing
For the Croutons
For the Salad
Preparation
Step 1
Make the dressing: In the work bowl of a food processor fitted with a metal blade, purée the garlic. Add the anchovy fillets and egg yolks and process for about 30 seconds, or until well mixed. Add the lemon juice, vinegar, and mustard. Process for about 15 seconds. With the motor running, pour in the olive oil in a slow stream, pulsing until well incorporated. Season with salt and pepper. Pour the dressing into a jar or another covered container and refrigerate until serving time.
Step 2
Make the croutons: Heat the olive oil in a large skillet over medium heat until very hot. Add the bread cubes and cook, stirring occasionally, for about 3 minutes, or until golden brown. Alternatively, brown the bread cubes on a baking sheet coated with olive oil in a preheated 350°F oven for 6 to 8 minutes. Sprinkle with the chopped parsley and cook for 1 minute. Remove the croutons to a large plate and sprinkle with a little salt.
Step 3
Make the salad: Remove and discard the tough outer leaves and the tough bottom part of the romaine. Wash the lettuce under cold running water. Spin it dry in a salad spinner or pat it dry with paper towels. Chop into 2-inch pieces. Place the romaine into a plastic bag or a bowl with a damp kitchen towel on top of it, and refrigerate until well chilled and crisp.
Step 4
Place the romaine in a large mixing bowl. Add the croutons and Parmesan cheese. Spoon about 1/2 cup of Caesar dressing over the salad and toss gently. Add extra dressing as needed. Mound the salad onto a large platter or in a large serving bowl, and sprinkle the top with a little grated Parmesan cheese before serving.
