Caesar Salad with Homemade Croutons
I often order Caesar salads when we go out to eat, but have never made one at home. It was finally time. I’m not sure what I was scared of, possibly the anchovies? Several people have told me that anchovies are just salty and nothing to be scared of trying, but I was a skeptic. Even still, I found a recipe using anchovy paste instead of whole filets. However, I know realize that they do infact add a salty flavor and are nothing to be scared of. I wouldn’t eat them whole, but for flavor purposes they are so worth it.
Caesar Salad with Homemad Croutons
For the croutons:
2 large cloves garlic, peeled and pressed through a garlic press
1/4 tsp salt
3 Tbsp olive oil
2 Cups 1/2-inch white bread cubes (I used whole wheat)
For the salad:
1 large egg
3 Tbsps lemon juice
1 tsp worcestershire sauce
1/4 tsp salt
8 grindings black pepper
1 small clove garlic, pressed
1 1/2 tsp anchovy paste
1/3 cup olive oil
2 medium heads romaine lettuce (large outer leaves removed) or 2 large romaine hearts, torn into 1/2 inch pieces
For the croutons: Adjust the oven rack to the center position and heat the oven to 350 degrees F. Mix garlic, salt, and oil in a small bowl; set aside for 20 minutes. Spread bread cubes out over a baking sheet. Drizzle oil through a fine-mess strainer evenly onto bread; toss to coat. Bake until golden (about 10 minutes). Cool on baking sheet.
For the dressing: Bring water to a boil in a small saucepan over high heat. Carefully lower whole egg into water; cook 45 seconds. Remove with a slotted spoon. When cool enough to handle, crack egg into small bowl with all other dressing ingredients except oil; whisk until smooth. Add oil in a slow, steady stream, whisking constantly until smooth. Adjust seasonings.
Source: Cook’s Illustrated