Caesar’s Palace Salad
Recipe courtesy Jill Davie
Yield: 10 servings
Dressing:
4 tablespoons red wine vinegar
2 egg yolks
1 tablespoon Dijon mustard
3/4 cup lemon juice
6 garlic cloves
2 tablespoons Worcestershire
1 tablespoon hot red pepper sauce
6 anchovy fillets
2 cups extra-virgin olive oil
1/4 cup Parmesan
Croutons:
4 cups cubed French or white bread
1/2 cup olive oil
3 cloves garlic, crushed
1/2 cup grated Parmesan
Salad:
3 or 4 heads fresh young romaine (1 1/2 to 2 pounds)
1/2 cup grated Parmesan
For the dressing:
Place vinegar, egg yolks, lemon juice, Dijon, garlic, Worcestershire, hot red pepper sauce, and anchovy fillets in a blender with a lid attachment. Blend on high speed. Slowly incorporate the olive oil while blending. Add the Parmesan and pulse lightly. Season to taste with salt and pepper.
For the croutons:
Preheat the oven to 325 degrees F.
Spread cubed bread out on a sheet pan and toast in the oven until they are crisp and an even pale brown. Place the olive oil in a small pot or saute pan over medium heat and add the crushed garlic. Allow the garlic to lightly brown, then remove the crushed cloves with a spoon. Remove the oil from the heat. Toss the croutons in the garlic oil and then in the grated Parmesan.
For the salad:
Wash and dry the romaine. Break small leaves into crosswise halves or thirds. Separate large leaves from their central rib and discard the tough rib. Tear the leaves into medium sized pieces.
To assemble:
In a large bowl, toss together the lettuce leaves and dressing. Add the grated Parmesan and the croutons. Finish the salad with fresh ground black pepper.