I know I’m posting a few salad recipes recently, but let’s be honest, we all need something to balance out the Christmas cookies. I know I’m not alone in this, even if no one else will admit it!!
I originally found this recipe in the pages of Everyday Food magazine
. Caesar salad is one of our favorites, and this is a delicious recipe for dressing.
Be careful not to use too much garlic, and if you’re doubling the recipe (like I do for our family of four), just use a whole tin (2 ounces) of anchovies. I make croutons out of a couple slices of Artisan Bread
(how did you guess?)
(I used a vegetable peeler to shave the Parm, in case you’re wondering)
Note: the original recipe calls for 1/2 teaspoon of SALT to be added to the anchovies. I’m sure they were kidding…anchovies are plenty salty. I have left if out of the recipe below.
Caesar Salad for Two
Active time: 15 minutes
Total time: 25 minutes
NOTE: If doubling this recipe, you can use a blender to make the dressing.
2 thick slices rustic white bread, cut into 1-inch cubes
1/4 cup extra-virgin olive oil
coarse salt and ground pepper
1 garlic clove, minced
2 anchovy fillets, minced
1 large egg yolk or 1 tablespoon pasteurized egg yolk
1 1/2 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
1 small head romaine lettuce, cored, outer leaves discarded, and heart cut into 1 1/2-inch pieces
2 tablespoons freshly grated Parmesan (there’s no way I’m measuring the cheese!)
Preheat oven to 400 degrees F. On a rimmed baking sheet, toss bread with 1 tablespoon oil and season with salt and pepper. Bake until golden brown, 10 to 12 minutes. Let croutons cool completely.
On a cutting board, combine garlic, and anchovies. Using a large knife, drag the blade at an angle across the mixture until a paste forms. Transfer to a large bowl and whisk in egg yolk, mustard and lemon juice. Gradually whisk in 3 tablespoons oil. Season with pepper. Just before serving, add croutons and lettuce to dressing and toss; top with Parmesan.