This is not an Italian salad at all, and you would not find it in Italy. Nevertheless, it was very popular in Italian American restaurants in the 1960s and ’70s, and has made a strong comeback today. You can find it in any deli or fast-food locale, often topped with grilled chicken, shrimp, or turkey. With all its different renditions and toppings, it is a great salad if made well. This recipe will produce a delicious, tangy Caesar salad.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Preheat oven to 350 degrees F. Scatter the bread cubes on a baking sheet, and toast until crisp throughout, about 8 to 10 minutes. Set aside to cool.
Step 2
Blend the vinegar, egg yolks, garlic, anchovies, and mustard in a mini–food processor. Process until the dressing is smooth, scraping down the sides of the bowl as needed. With the processor running, slowly pour in the oil to make a smooth dressing. Season with the salt and pepper.
Step 3
Put the romaine and croutons in a large serving bowl. Drizzle with the dressing, toss well, sprinkle with the grated cheese, and toss again. Serve immediately.
