I love a good Caesar salad and tonight’s edition is my new favorite the very best part of course are always the “croutons” and then a fabulous dressing not too thick or potent. I took an idea from one of my favorite chef Alison Roman and went the “million little croutons” instead of the normal cubes or torn fat croutons. Obviously with the crumbs version every bite has a taste of croutons…I love to toss all of the whole lettuce leaves with dressing and for this salad started with 2 tablespoons of freshly made dressing only adding only a touch more if necessary.
I wasn’t able to see Alison’s entire version of Caesar, but the fried crumb recipes are in her books and the crumbs come in handy for many dishes. For a link for plain crumbs click the blue underscore view on YouTube
BTW Alison’s clam dish is wonderful!
The best Caesar Dressing is slightly adapted from Andy at Bon Apetit
6 anchovy fillets packed in oil, drained (4 was enough for me)
1 small garlic clove (2-3)
2 large egg yolks (Fresh friendly chicken eggs are the best)
2 tablespoons fresh lemon juice, plus more
¾ teaspoon Dijon mustard
2 tablespoons olive oil
½ cup vegetable oil (I used canola)
3 tablespoons finely grated Parmesan
Freshly ground black pepper
Chop together anchovy fillets, garlic, and a pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired.
DO AHEAD: Can be made 1 day ahead.
Place whole romaine leaves (for the ideal mix of crispness, surface area, and structure) in a large bowl. Use a vegetable peeler to thinly shave a modest amount of Parmesan (a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing). Use your hands to gently toss together the lettuce, croutons, and dressing. Top with the shaved Parmesan.