I love a good Caesar salad, but few restaurants make it the way I like it: full of anchovies, fresh garlicky croutons, and high-quality parmesan, then covered in fresh creamy dressing.
Of course, it turns out most of my houseguests don't like discovering a big bite of anchovy any more than most restaurant patrons, so I've started adding them directly to the dressing. It's tidier, and ensures more even dispersal of anchovy flavor in the salad. Plus, I can add extra anchovy fillets to my own salad without ruining it for everyone else.
Feel free to modify levels of garlic and anchovies to taste - this recipe is pretty flexible. Learn how to make this classic salad, then start tweaking the recipe to make it your own.
You can even make it vegetarian by swapping out the anchovies and Worchestershire sauce; I'd recommend replacing them with soy sauce, and perhaps a dab of Marmite or Vegemite (if you've got it) to compensate for the lost umami flavoring.
Step 1: Tools and Ingredients
knife and cutting board
salad spinner or dish towel
stick blender or whisk/fork and a vigorous arm
1 large head romaine lettuce
1/2 cup coarsely shaved parmesan (get the GOOD stuff!)
1-2 cups of your favorite garlicky croutons, preferably homemade. It's hard to have too many croutons.
2 large lemons, juiced
cider vinegar or similar flavored vinegar
2-4 cloves garlic
1 tin anchovies in olive oil (or 2 teaspoons soy sauce plus a pinch of Vegemite for vegetarians)
2 egg yolks (save the whites for something else)
1 teaspoon mustard
1 teaspoon Worchestershire sauce
~1 cup extra virgin olive oil
Step 2: Prep romaine
Wash romaine lettuce, then chop it into bite-size pieces and spin it dry in a salad spinner. If you don't have a salad spinner, shake the water off as well as possible, then wrap the lettuce chunks in a kitchen towel or paper towels and squeeze gently to dry them off. This is important because you don't want to dilute your tasty dressing with boring water.