Ultimate Caesar Salad

Total Time:
1 hr 5 min
30 min
15 min
20 min

6 servings

  • Dressing:
  • Juice of 1 large lemon
  • 2 anchovy fillets
  • 1 tablespoon Dijon mustard
  • 1 garlic clove
  • 1 teaspoon Worcestershire sauce
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • Croutons:
  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, crushed and peeled
  • 4 cups cubed day-old plain focaccia
  • Kosher salt and freshly ground black pepper
  • To assemble the salad:
  • 3 heads romaine hearts, trimmed and torn into bite-sized pieces
  • 1/4 cup grated Parmigiano-Reggiano cheese, plus 1 (2-ounce) chunk
  • Preheat the oven to 350 degrees F.

  • For the dressing: Combine the lemon juice, anchovies, mustard, garlic, Worcestershire sauce, 1/2 teaspoon salt and a generous grind of black pepper in a mini-food processor and process until smooth. With the machine running, add the olive oil in a slow, steady stream to make a smooth, slightly thick dressing.

  • For the croutons: Heat the olive oil in a small skillet over low heat. Add the garlic and cook, stirring occasionally, until it is golden and begins to soften, 5 to 6 minutes. Let cool, then remove and discard garlic.

  • Put the focaccia in a large bowl and drizzle with the garlic oil. Season with 1/2 teaspoon salt and several grinds of black pepper and toss well to coat all of the cubes in oil. Spread on a baking sheet and toast, tossing halfway through, until the croutons are lightly golden and crisp, about 12 minutes. Let cool.

  • To assemble: When ready to serve, put the romaine in a large serving bowl and sprinkle with the grated Parmigiano-Reggiano. Add the croutons, drizzle with the dressing and toss well. Season with salt and pepper, if necessary. Use a vegetable peeler to shave shards of Parmigiano-Reggiano over the salad, toss gently again, and serve immediately.

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