This crisp, classic caesar salad is the perfect side to your favorite pizza.
First, make the croutons. Cut a good rustic ciabatta (or Columbia from Essential Baking Company) into cubes, and toss it with a little olive oil, salt and pepper, and bake on a sheet pan in a 350 oven until it’s golden – about 20 minutes.
Prep your romaine lettuce – wash it, tear it into bite size pieces, and put it in a bowl for tossing.
Make the dressing. Classically, you should do this in a mortar and pestle. We’re not terribly classic, so we use a Cuisinart. In your food processor, add one whole egg and a clove of garlic, 1 to 2 anchovies (depending on how much you love them), and the juice of 1 whole lemon. Start blending, and then slowly pour in good olive oil until the mixture begins to thicken – about 1/4 cup olive oil. Add salt and pepper to taste, and about 1/4 cup shredded parmesan cheese. Give it a quick final few pulses, and voila. (Make sure to not whirl the dressing so much that you break it. This is why you add the oil slowly.)
Toss the dressing in the bowl with the salad, add another handful of grated parmesan cheese and your croutons, and serve. Another squeeze of lemon on the plate is always nice, too. We enjoyed this as a side salad to our Baked Butternut Squash Stuffed with Rice.
Make this a full dinner by adding sliced, bbq chicken breast on top.
- 1 head romaine lettuce
- juice of 1 lemon
- 1 garlic clove
- 1 raw egg
- 1 or 2 anchovies (depending on how much you love them)
- 1/4 cup good olive oil
- 1/4 cup grated parmesan cheese, plus a little more for sprinkling
- 1/2 loaf of ciabatta or Columbia bread from Essential Baking Company
- olive oil for making the croutons
- salt and pepper
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