ULTIMATE CAESAR SALAD
Serves 4
Use a rasp-style grater or the fi ne holes
of a box grater to grate the Parmesan.
To shred it, use the large holes of a box
grater. The size of the lettuce is important
here. To cut the lettuce into 1-inch pieces,
fi rst cut off the core and then cut each
romaine heart in half lengthwise. Cut
the halves in half lengthwise. Finally, cut
crosswise into 1-inch pieces.
¾ cup extra-virgin olive oil
2 garlic cloves, minced
Salt and pepper
4 ounces ciabatta, cut into ½-inch
cubes (4 cups)
1 large egg yolk
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
2 anchovy fi llets, rinsed and minced,
plus extra fi llets for serving (optional)
¼ cup grated Parmesan cheese,
plus 1½ ounces shredded (½ cup)
2 romaine lettuce hearts (12 ounces),
cut into 1-inch pieces
- Adjust oven rack to middle position
and heat oven to 350 degrees. Stir ¼ cup
oil, half of garlic, ¼ teaspoon salt, and
¼ teaspoon pepper together in large
bowl. Add bread and toss to combine.
Transfer bread to rimmed baking sheet
and bake until light golden, about 18 min-
utes, stirring halfway through baking. Let
cool completely. Wipe bowl clean with
paper towels.
2. Form damp dish towel into ring shape
on counter. Set now-empty bowl on towel
to stabilize. Whisk egg yolk, lemon juice,
Worcestershire, mustard, anchovies,
¼ teaspoon salt, ¼ teaspoon pepper, and
remaining garlic together in bowl. Whisk-
ing constantly, slowly drizzle in remain-
ing ½ cup oil until emulsifi ed. Whisk in
grated Parmesan.
3. Add lettuce, croutons, and shredded
Parmesan to bowl with dressing and toss
to combine. Season with salt and pepper
to taste. Serve, garnished with extra
anchovies, if using. - Cube crusty bread
Use a serrated knife to cut
4 ounces of ciabatta into ½-inch
cubes.
Why? Huge croutons are hard to
eat; tiny ones disappear. Half-inch
cubes are just right.
2. Toss bread with seasoned oil
Combine the olive oil, minced
garlic, salt, and pepper in a bowl.
Add the bread cubes and toss.
Why? Oil, garlic, salt, and pepper
give the croutons plenty of savory
fl avor.
3. Bake croutons
Spread the seasoned bread cubes
into a single layer on a rimmed
baking sheet and bake in a
350-degree oven until light golden.
Why? The oven is more effi cient
than the stovetop for making a
big batch of croutons.
4. Prep Parmesan
Grate ¼ cup of Parmesan on
a rasp-style grater and shred
½ cup on the large holes of a box
or paddle grater.
Why? The fi nely grated Parmesan
will enrich the dressing; the larger
shreds will provide pops of salty
savor to the salad.
5. Mince anchovies
Finely mince two anchovy fi llets;
a chef’s knife is the most effi cient
tool for this job.
Why? Pulverizing the anchovy
fi llets by hand is the best way to
get cleanly minced fi llets that will
blend into the dressing.
Step by Step
COOKING CLASSCaesar Salad
Our foolproof method—and a good bit of whisking—produces a bold, bright Caesar salad
that just may be the best you’ve ever had. by Matthew Fairman
Conquering Caesar
This salad has its origins in Italy,
right? Clearly, it must be named
after Julius Caesar or maybe his
nephew Augustus? Not even close.
The famed salad is said to have
been invented on July 4, 1924,
by celebrity restaurateur Caesar
Cardini at his popular Caesar’s Bar
and Grill in Tijuana, Mexico (a young
Julia Child famously ate there with
her parents). The story goes that
the kitchen was low on ingredients
and that Cardini whipped up the
salad—using Worcestershire sauce
and no anchovies—on the spot.
The salad’s popularity over the
years has not only endured but
increased, and it is said to be a big
driver of the growth of farms special-
izing in romaine lettuce.24 COOK’S COUNTRY • FEBRUARY/MARCH 2019