This Caesar salad recipe uses a raw egg* and anchovies in the dressing for authentic texture and taste. Plus homemade croutons for flavorful crunch! Note: Toss salad just before serving. *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
2headromaine lettucelarge; chopped, washed and dried in a salad spinner
For the croutons:
½loafFrench breadcut into 1-inch cubes
3tablespoonextra virgin olive oil
2clovegarlicpeeled and smashed
For the dressing:
5canned anchovy fillets1 can
1egg set in boiling water for 30 seconds
½cupextra virgin olive oil
½cupParmesan cheese grated, plus more for garnish
Kosher saltto taste
ground black pepperto taste
To make the croutons, pre-heat the oven to 350 degrees. Heat a small saute pan over medium heat and add the olive oil and mashed garlic. Just before the garlic begins to brown, remove the pan from heat. Let stand 10 minutes.
Meanwhile line a baking sheet with parchment paper. Cut the French bread into 1-inch cubes and spread on the baking sheet in a single layer. Remove garlic from the pan and drizzle the garlic oil over the croutons. Toss cubes to evenly coat. Season with salt and pepper. Bake for 10-12 minutes or until golden brown.
To make the dressing, start by placing the raw egg in boiling water for 30 seconds. Crack the egg into the bowl of a food processor, then add garlic, anchovies, and mustard. Blend until smooth. In a thin stream add olive oil and blend until dressing is thick and all the olive oil is gone (alternately use a bowl and a whisk). Stir in lemon juice and parmesan cheese. Season with salt and pepper.
Place some of the dressing in a large bowl. Add some lettuce and croutons. Toss until well coated. Plate and repeat for the remaining lettuce.
Using a peeler, make curls of parmesan cheese to garnish salads if desired.
Store lettuce and dressing in refrigerator for up to 4 days. Store croutons at room temperature in an airtight container. Toss lettuce with dressing just before serving.