Fancy-Ass Caesar Salad

Croutons:
1 tablespoon unsalted butter
1 teaspoon olive oil
Salt
Pepper
1 garlic clove, minced
3 slices of old bread (I have a weakness for sourdough), cut into 1-inch by 1-inch cubes

Salad: 
2 garlic cloves, peeled and minced
1/4 cup olive oil
1 anchovy (white or other is cool) 
1 large egg 
1 tablespoon lemon juice (from 1/2 lemon) 
1 tablespoon grated Parmesan-Reggiano, plus more for garnish
4 heads of romaine lettuce

1. To a medium skillet, add the butter and cook for 2-3 minutes, until the butter is a light brown color and the foam has begun to subside. Pour in the olive oil, add a pinch of salt, a dash of pepper and the garlic. Cook for an additional minute, until the garlic is fragrant and delicious. Add the cubed bread and cook on each side for 1-2 minutes, until the bread turns a pretty golden brown color. Remove from the pan and set aside. 

2. To a small bowl, add the olive oil and garlic cloves; whisk until combined. Mash the anchovies in a mortar and pestle until they resembles a paste. Add the anchovies to the bowl, along with the egg. Whisk vigorously, until the mixture is emulsified. Squeeze in the lemon juice, being sure to catch any seeds and discard. Add about 1 tablespoon of Parmesan-Reggiano. Salt and pepper to taste. (I added about 1/2 teaspoon of salt and pepper.) 

3. Brush a grill pan with olive oil and place it over high heat. When hot, add the heads of romaine, charring them on all sides. Carefully transfer them to a cutting board. Cut off the stem and discard. Using a brush or your hands, rub the leaves with the caesar dressing. Transfer to a plate and top with croutons, black pepper and Parmesan-Reggiano. 

Serves 4 as a meal; Serves about 6 as a salad appetizer


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