Once in a while, I’ll be inspired to make my own salad dressing, but usually, I just reach for the Newman’s. One salad that I love entertaining with is a classic Caesar, made with anchovies, Worcestershire, Dijon, garlic, Parmesan and lemon. I’ve made it before with raw egg, which honestly tastes a little weird, but this recipe doesn’t need it. I love the inclusion of Parmesan mixed into the dressing, giving it a richer body.
You must, must, must use anchovies in this. If you don’t have the whole fillets, use about 1 1/2 tablespoons of anchovy paste. I used fillets and they smelled HORRIBLE, as usual. I mean, it was gross. Those tiny hairy bones, the fishy smell, I could hardly take it. But you know I love cooking with anchovies, and they truly did melt right into the flavorful dressing, giving it a nice savory, almost nutty edge.
Mixed with crisp romaine and my garlic croutons, this was a wonderful first course at a recent dinner party.
Adapted from Bon Appetit…
Caesar Salad with Garlic Sourdough Croutons
For croutons –
- 6 slices sourdough bread, cut into cubes
- 4 cloves garlic, minced
- EVOO, S&P to taste
Heat oven to 400 degrees. Toss bread with garlic, olive oil and S&P. Bake until toasted on all sides, about 15-20 min., mixing occasionally. Let cool in pan.
For salad –
- 4 anchovy fillets, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons Worcestershire sauce
- 1/3 cup extra-virgin olive oil
- 3/4 cup grated Parmesan cheese, divided
- 1-2 large hearts of romaine lettuce, chopped into bite-size pieces
- Chopped fresh Italian parsley
The sauce is light and tangy, and I swear you can’t taste the anchovies and all their fishiness. The croutons are amazing – as my roommate said, “They are like crack croutons!” Next time you reach for the bottles Caesar dressing, consider this, instead. You’ll just love it. Enjoy, friends! xoxo