Caesar Salad

🥘 Ingredients

• garlic 7 cloves
• kosher salt
• white anchovy filets 6
• egg yolks 3
• lemons 1 ½ large
• Dijon mustard 1 tsp
• salt
• vegetable oil 1 ¼ cup
• Parmigiano Reggiano 1 cup
• Worcestershire sauce
• smoked paprika
• black pepper
• garlic butter
• romaine leaves
• salt
• Parmigiano Reggiano

Dressing

1. 1

   Smash garlic , sprinkle with kosher salt , and finely chop using the rolling chop method. Chop, gather, chop, gather, and occasionally smear with a knife. Continue this process for 3 minutes to 5 minutes until paste-like.
2. 2

   Finely chop white anchovy filets until as fine as possible. Mix garlic and anchovy together until fully combined.
3. 3

   To a medium bowl , add the garlic-anchovy paste, egg yolks , the juice of lemons , and Dijon mustard . Season with salt to taste and whisk together.
4. 4

   While constantly whisking, slowly drizzle in vegetable oil until fully emulsified. Grate in Parmigiano Reggiano and whisk to combine.
5. 5

   Add optional ingredients to the dressing: a dash of Worcestershire sauce , a dash of smoked paprika , and black pepper to taste.

Croutons

1. 1

   Slice a loaf of ciabatta in half and into individual slices. Cover with garlic butter . Place on a baking sheet lined with foil and bake in a 400°F oven for 10 minutes . Cut bread into crouton-size pieces before adding to salad.

Assembly

1. 1

   Place romaine leaves in a large bowl and season with salt . Add desired dressing to the side of the bowl then, using tongs, toss the salad to coat evenly.
2. 2

   Plate and top with croutons and optional additional Parmigiano Reggiano .