6 anchovy fillets packed in oil
1 small garlic clove
2 large egg yolks
2 Tbsp fresh lemon juice
3/4 tsp Dijon mustard
2 tablespoons olive oil
1/2 cup vegetable oil
3 Tbsp finely grated Parmesan
freshly ground black pepper
Method:
Chop together anchovy, garlic and salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl.
Chop together anchovy, garlic and 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 fresh lemon juice, and mustard.
Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy.
Whisk in grated Parmesan. Season with salt, black pepper, and more lemon juice, if desired.
Can be made 1 day ahead.
THE CROUTONS
Make your own. Tearing, not cutting, the bread ensures nooks and crannies that catch the dressing and add texture. Toss 3 cups torn 1-inch pieces country bread with 3 tablespoons olive oil on a baking sheet; season with kosher salt and freshly ground black pepper. Bake at 375°, tossing occasionally, until golden, 10-15 minutes.
THE LETTUCE
Use whole leaves from 3 romaine hearts to feed 6 people. They provide the ideal mix of crispness, surface area, and structure.
THE CHEESE
Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.
THE ASSEMBLY
Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.
THE CROUTONS
Make your own. Tearing, not cutting, the bread ensures nooks and crannies that catch the dressing and add texture. Toss 3 cups torn 1-inch pieces country bread with 3 tablespoons olive oil on a baking sheet; season with kosher salt and freshly ground black pepper. Bake at 375°, tossing occasionally, until golden, 10-15 minutes.
THE LETTUCE
Use whole leaves from 3 romaine hearts to feed 6 people. They provide the ideal mix of crispness, surface area, and structure.
THE CHEESE
Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.
THE ASSEMBLY
Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.
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