16SQUARE

A Caesar salad (also spelled Cesar and Cesare) is a green salad of romaine lettuce and croutons dressed with lemon juice (or lime juice), olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese, and black pepper.

INGREDIENTS

2½ cups extra-virgin olive oil
10 oil-packed anchovies, drained
4 garlic cloves: 2 peeled and smashed, 2 peeled and finely chopped
6 slices white sandwich bread, cut into ¾-inch dice
1 cup finely grated Parmigiano-Reggiano cheese
Salt and freshly ground black pepper to taste
1 teaspoon Dijon mustard
Juice of 1 lemon (about 2 tablespoons)
½ teaspoon Worcestershire sauce
Dash of Tabasco sauce
3 egg yolks
1 large or 2 small heads of romaine lettuce, dark outermost leaves discarded, washed, chilled, and coarsely chopped
16 boquerones (white-vinegar-cured anchovies packed in oil), drained, for garnish (optional)

SPECIAL EQUIPMENT

Sheet pan lined with newspaper
Food processor or blender

PROCEDURE TO MAKE THIS SALAD

In a wide, heavy-bottom sauté pan, heat 1 cup of the oil over medium-low heat. Add 4 of the anchovies and the smashed garlic and let cook until the anchovies fall apart and dissolve into the oil, aiding this process by gently mashing them with a wooden spoon. Increase the heat and add the diced bread, cooking for a few minutes and tossing to make sure that the bread is toasted and golden brown on all sides. Use tongs or a slotted spoon to remove the croutons to a mixing bowl, and gently toss with ¼ cup of the grated Parmigiano-Reggiano and salt and pepper. Transfer the croutons to the lined sheet pan to drain.
In the food processor, combine the remaining 6 anchovies, the chopped garlic, mustard, lemon juice, Worcestershire, Tabasco, and egg yolks and puree. Slowly drizzle in the remaining oil and puree until it has all been incorporated. Taste and season with salt and pepper as needed.
In a salad bowl, toss the lettuce with the dressing, using enough to coat but not drown the leaves. Add the remaining ¾ cup Parmigiano-Reggiano and toss gently again. Distribute the salad among individual plates, and garnish each plate with one or more boquerones