A crisp Caesar salad with garlicky homemade croutons and a creamy lemon Parmesan dressing. It goes with Fish and Chips. Serves 10. Make the dressing and croutons in the morning, then toss everything at dinner.
Ingredients:
- 8 romaine hearts, washed, dried, and cut into bite-size pieces (about 6 quarts)
- 1 cup shaved or coarsely grated Parmesan, for the top
Croutons:
- 1 large loaf French bread (about 1 pound), cut into 3/4-inch cubes (about 8 cups)
- 1/3 cup extra virgin olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
Dressing:
- 3/4 cup mayonnaise
- 1/2 cup finely grated Parmesan
- 1/4 cup fresh lemon juice (about 2 lemons)
- 4 cloves garlic, finely grated
- 2 teaspoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon anchovy paste (optional)
- 1/3 cup extra virgin olive oil
- 1 teaspoon black pepper
- Kosher salt to taste
Instructions:
- Morning, croutons: heat the oven to 375°F. Toss the bread cubes with the olive oil, garlic powder, and salt. Spread on two sheet pans and bake 12 to 15 minutes, stirring once, until golden and crisp. Cool completely and store uncovered or in a paper bag.
- Morning, dressing: whisk the mayonnaise, Parmesan, lemon juice, garlic, Dijon, Worcestershire, and anchovy paste. Slowly whisk in the olive oil, then the pepper. Taste for salt and lemon. Cover and refrigerate.
- Morning, lettuce: wash, spin dry, and cut the romaine. Wrap in paper towels in a large bowl or bags and refrigerate.
- At dinner: put the romaine in your largest bowl, add about three quarters of the dressing, and toss well. Add the croutons and toss again, adding more dressing as needed.
- Top with the shaved Parmesan and more black pepper. Serve right away.
Cook's Notes:
- Toss right before serving so the lettuce and croutons stay crisp.
- The dressing keeps 3 days in the fridge. Thin it with a little water or lemon juice if it gets thick.
- Skip the anchovy paste if anyone prefers; the Worcestershire still gives it depth.