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Lidia's Caesar Salad

Source of Recipe

Lidia Bastianich


Recipe Introduction

Use this dressing with the tender, pale inner leaves of Romaine lettuce. Add some homemade croutons and good Parmigiano-Reggiano cheese and you have a wonderful feast.

Recipe Link: www.lidiasitaly.com/recipes/detail/310

List of Ingredients

2 cups 1/2-inch firm textured white bread, cubed
3 heads of romaine
2 tablespoons red wine vinegar, plus more for dressing the salad
2 tablespoons fresh lemon juice
4 garlic cloves
4 anchovy fillets
1/3 cup extra-virgin olive oil, or as needed
1 tablespoons Dijon mustard
1 hard-boiled egg yolk
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
freshly ground black pepper
1 cup Parmigiano-Reggiano, grated, plus a block for shaving



Recipe

Heat the oven to 350 degrees. Place the bread cubes on a baking sheet [I like them torn] and bake for about 12 minutes, tossing midway so that they cook evenly.

Use only the inner, pale leaves of the lettuce. Separate the leaves; wash and dry (in a salad spinner, if available). Place in a bowl, cover with damp paper towels and refrigerate for up to 8 hours.

Mix 2 T. vinegar, the lemon juice, the garlic and the anchovies in a blender or the bowl of a small food processor. Process until smooth, adding a bit of the 1/3 c. olive oil, if needed. Add the mustard, egg yolk, salt, Worcestershire sauce, pepper and the rest of the 1/3 c. olive oil. Blend until creamy. Taste and adjust seasonings. Refrigerate, but remove from the fridge about a half an hour before serving.

When ready to serve, break or cut the lettuce into bite sized pieces and place in the serving bowl. Add the croutons and the dressing. Add a splash of additional vinegar and olive oil and toss well. Sprinkle the grated cheese over the salad and toss again. Just before serving, add some shaved cheese to the top of the salad.

Serves 6.