Caesar Salad was first made in Tijuana, Mexico at a restaurant called Caesar’s and like tableside guacamole, its meant to be a show. Full of fresh ingredients and with a little flair, the is a great way to entertain friends this summer with your skills.
For the Croutons
2 tablespoons unsalted butter, melted
1 loaf rustic Italian bread (8 to 10 ounces), crusts removed, cut into 1/4-inch cubes
1/4 teaspoon ground cayenne pepper
1 tablespoon extra-virgin olive oil
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
For the Salad
2 garlic cloves
1 teaspoon salt
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
1 cup freshly grated Parmesan cheese or Romano cheese, or 2 1/2 ounces shaved with a vegetable peeler
4 anchovy fillets
1 teaspoon freshly ground pepper
1 teaspoon Worcestershire sauce
1 large egg yolk
20 ounces romaine lettuce, outer leaves discarded, inner leaves washed and dried
Preheat oven to 450 degrees. Combine the butter and olive oil in a large bowl. Add the cubes of bread, and toss until coated. Sprinkle with salt, cayenne pepper, and black pepper; toss until evenly coated. Spread the bread in a single layer on a 12-by-17-inch baking sheet. Bake until croutons are golden, about 10 minutes. Set aside.
Place the garlic, anchovy fillets, and salt in a wooden salad bowl. Using two dinner forks, mash the garlic and anchovies into a paste. Using one fork, whisk in the pepper, lemon juice, Worcestershire sauce, mustard, and egg yolk. Whisk in the olive oil.
Chop the romaine leaves into 1- to 1 1/2-inch pieces. Add the croutons, romaine, and cheese to the bowl, and toss well. If you wish, grate extra cheese over the top. Serve immediately.
Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised. Substitute mayonnaise for the raw egg in these cases.