Caesar salad from Amy Fincher
Ingredients
FOR CROUTONS
- 2 c. diced or torn bread
- 2 tbsp. olive oil
- Kosher salt
FOR DRESSING
- 3 oil-packed anchovy fillets drained and minced (optional)
- 2 cloves garlic minced
- 2 large egg yolks
- Juice of 1/2 lemon
- ½ c. olive oil
FOR SALAD
- 1 large head romaine lettuce torn into large pieces
- ¼ c. shaved Parmesan
- Freshly cracked black pepper
Instructions
- Preheat oven to 375°.
- Toss bread with oil and spread in a single layer on a large baking sheet.
- Bake until golden and crisp, 10 to 12.
- Make dressing: In a medium bowl, whisk together anchovies, garlic, egg yolks, and lemon juice.
- Slowly begin adding the olive oil, whisking constantly, until all olive oil is incorporated.
- Assemble salad: In a large bowl, toss lettuce with dressing until coated.
- Add croutons and shaved parmesan and toss until just combined.
- Season with black pepper and serve.
