from the Worcestershire, Parmesan, and anchovies (not
one of the original ingredients, but widely accepted these
days as necessary—hey, maybe there is something to
perfecting recipes, even those that come like a bolt of
lightning, after all!), with a satisfying crunch from the
Romaine and crisp croutons, it’s the type of salad that
even a hard-core meatatarian could enjoy. While the
original dressing may have been a loosely-whisked-
together vinaigrette made tableside, I like to make my
Caesar dressing with a base of a strongly emulsified
mayonnaise. It coats the leaves much better and doesn’t
end up in the bottom of the bowl. Caesar dressing, by the
way, makes a great dip too.
SERVES 4
2 to 3 romaine lettuce hearts, separated into individual
leaves, larger leaves cut in half crosswise
½ recipe (about ¾ cup) Caesar Salad Dressing (recipe
follows)
1 recipe Garlic Parmesan Croutons (recipe follows)
1 ounce Parmigiano-Reggiano, grated (about ½ cup)