Caesar Salad

Dressing

• 6 anchovy fillets packed in oil, drained

• 1 small garlic clove

• Kosher salt

• 2 large egg yolks

• 2 tablespoons fresh lemon juice, plus more

• ¾ teaspoon Dijon mustard

• 2 tablespoons olive oil

• ½ cup vegetable oil

• 3 tablespoons finely grated Parmesan

• Freshly ground black pepper

Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard. Adding a little to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired.

Croutons

3 cups torn 1" pieces country bread, with crusts

3 tablespoons olive oil

Salt and Pepper

Make your own. I prefer mine cubed but tearing, not cutting the bread leaves nooks and crannies that catch the dressing and add texture. Preheat oven to 350°. Toss bread with olive oil on a baking sheet; season with salt and pepper. Bake, tossing occasionally, until golden, 10–15 minutes.

Chop for easy eating or separate the leaves, whole and dredge the lettuce thru the dressing, stacking on a large plate, sprinkle with croutons, then top off with shaved Parmesan.

Urban Cowgill 2016