caesar salad

Soups & Salads

Give the classic salad a boost of umami with anchovy butter croutons.

3 cups firm day-old white bread cubes (3/4-inch pieces) (about 5 ounces)
1/2 cup extra-virgin olive oil
6 oil-packed anchovy fillets
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 to 6 oil-packed anchovy fillets, chopped
1 large egg yolk
1 large garlic clove, grated (about 3/4 teaspoon)
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon dijon mustard
1/3 cup canola oil
1 ounce parmesan cheese, grated (about 1/4 cup), plus more for serving
1/2 teaspoon worcestershire sauce
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
4 (4- to 5-ounce) small romaine heads (such as little gem), separated into leaves
lemon wedges, for serving

Preheat oven to 350°F. Place bread cubes on a large rimmed baking sheet. Heat olive oil in a small skillet over medium. Add anchovies, and cook, stirring often, until the fillets break down and meld with the oil, 2 to 3 minutes. Remove from heat, and drizzle oil over bread. Sprinkle with salt and pepper; toss to coat. Bake in preheated oven until golden and crisp, 10 to 12 minutes. Let cool on pan to room temperature, about 7 minutes.
Mash anchovies to a paste using the flat side of a knife; add to a large bowl. Whisk in egg yolk, garlic, lemon zest and juice, and mustard. Slowly add canola oil to bowl, whisking constantly, until yolk mixture is emulsified, thick, and pale yellow in color. Whisk in cheese, Worcestershire sauce, salt, and pepper. Add lettuce and croutons to bowl. Toss gently until lettuce and croutons are coated with dressing. Top servings with grated Parmesan, and season with salt and pepper to taste. Serve immediately with lemon wedges.