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–+ servings

Caesar salad from Amy Fincher

Couverts4
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Ingredients

FOR CROUTONS

  • 2 c. diced or torn bread
  • 2 tbsp. olive oil
  • Kosher salt

FOR DRESSING

  • 3 oil-packed anchovy fillets drained and minced (optional)
  • 2 cloves garlic minced
  • 2 large egg yolks
  • Juice of 1/2 lemon
  • 1/2 c. olive oil

FOR SALAD

  • 1 large head romaine lettuce torn into large pieces
  • 1/4 c. shaved Parmesan
  • Freshly cracked black pepper

Instructions

  • Preheat oven to 375°.
  • Toss bread with oil and spread in a single layer on a large baking sheet.
  • Bake until golden and crisp, 10 to 12.
  • Make dressing: In a medium bowl, whisk together anchovies, garlic, egg yolks, and lemon juice.
  • Slowly begin adding the olive oil, whisking constantly, until all olive oil is incorporated.
  • Assemble salad: In a large bowl, toss lettuce with dressing until coated.
  • Add croutons and shaved parmesan and toss until just combined.
  • Season with black pepper and serve.
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Course; Fish / Salad