Caesar Salad

1 tablespoon plus 1 teaspoon freshly squeezed lemon juice

2 teaspoons Dijon mustard

½ teaspoon Worcestershire sauce

2 cloves garlic, grated

2 anchovy fillets, minced

¼ cup extra virgin olive oil

Kosher salt

Freshly ground black pepper

2 hearts romaine lettuce, leaves separated

2 handfuls Craveable Croutons

1 ounce (about ¼ cup) shaved Parmegiano-Reggiano

 

Whisk together the lemon juice, mustard, Worcestershire, garlic, and anchovies in a small bowl. Continue whisking while adding the oil in a thin stream. Season to taste with salt and pepper. Toss together the lettuce, croutons, and dressing in a large bowl. Arrange the salad on individual plates, divide the Parmegiano among them, top with a generous grinding of pepper, and serve immediately.

 

Serves 4 as a first course or 2 as a main course. If you like a creamy dressing, whisk an egg yolk into the dressing before adding the olive oil. As much as I love eggs, I usually leave the egg out of my Caesar Salad dressing; I like to make a large batch of the dressing and keep it in the refrigerator for use at a moment’s notice, and it keeps better without the egg. Use good quality anchovies—the ones that come in a glass jar are preferable to the ones from a tin. Some people prefer to cut the romaine into bite-size pieces. To shave Parmegiano, use a vegetable peeler. Of course this salad is good topped with grilled chicken, shrimp, or steak, but you should really try it with Pan-Fried Razor Clams.

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