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Perfect Caesar Salad

We adore Caesar Salad and have sampled our fair share over the years: this rendition is BY FAR the best we have come across. Use any number of anchovy fillets you desire, but don’t leave them out altogether — they are what give the salad its lovely saltiness. Not being fans of bottled salad dressings (too much salt, sugar, and preservatives), we are always seeking out the perfect ‘Caesar’ dressing. As the title of this recipe claims, we are delighted to announce that the search is OVER!

Perfect Caesar Salad

8 oz. rustic bread, crust discarded and torn into bite-size pieces (4 cups)
8-10 anchovy fillets, plus extra to serve (we used 8)
¼ cup red wine vinegar
3 tbs. Dijon mustard
2 garlic cloves
1 egg
1 cup vegetable oil
generous ¼ cup grated Parmesan cheese, plus more to serve
4 cups torn romaine or Baby Gem lettuce, chilled

Heat the oven to 400°F. Spread the bread out on a baking sheet and bake for 12 minutes, until golden and crisp. Set aside to cool.

In a food processor, combine the anchovy fillets with the vinegar, mustard, and garlic, then purée until smooth. Add the egg and pulse until incorporated. With the machine running, gradually add the oil until it emulsifies into a creamy dressing. Stir in the grated cheese, season, and chill at least 30 minutes.

In a very large bowl, toss together the lettuce and half the dressing, sprinkle with croutons and extra pieces of shaved Parmesan.


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