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Geoffrey Zakarian’s Caesar Salad




Source of Recipe


Geoffrey Zakarian


Recipe Introduction


Since this recipe aired on Food Network’s ‘The Best Thing I Ever Made’, it makes sense that this is indeed the best Caesar salad that I’ve ever tasted. It has to be the white anchovies, which are a bitch to find [NOTE: I finally found them at Libbie Market]. It is worth the search, though because this was an amazing salad. They are so much more subtle and gentler than the regular anchovies.


List of Ingredients




CROUTONS:
1/2 cup extra-virgin olive oil
2 cups loosely torn country bread (about 3/4-inch pieces)
Kosher salt and fresh cracked pepper
1/4 cup finely grated Parmigiano-Reggiano
2 tablespoons finely minced fresh parsley

DRESSING:
1/2 cup finely grated Parmigiano-Reggiano
2 tablespoons roasted garlic
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
6 white anchovies
1 egg yolk
1 1/4 cups canola oil

SALAD:
30 large leaves from the hearts of romaine lettuce, left whole [I tore mine]
Kosher salt and fresh cracked pepper
Small block Pecorino Romano cheese
18 white anchovies, optional


Recipe



CROUTONS:
In a sauté pan, heat the olive oil over medium-high heat. When it is hot, but not smoking, add the bread pieces and stir until the bread is evenly golden brown. Add salt and pepper to taste. Place in a paper towel lined bowl and toss with the cheese and parsley. Cool and store airtight at room temperature.

DRESSING:
Mix the cheese, roasted garlic, vinegar, mustard, anchovies and egg yolk in a food processor or blender. Blend until completely smooth – adding up to 2 tablespoons water to make a smooth paste. With the machine running, dribble in the oil in a steady stream. Taste and add vinegar or water depending on how thin and sharp you want your dressing.

SALAD:
Place the lettuce onto a serving platter or individual plates, drizzling the dressing on top. Season with salt and pepper. Peel large pieces of the Pecorino cheese over top, then top with the croutons and anchovies.

Serves 6.