Copyright Thomas Saaristo  All Rights Reserved
Caesar salad

For the croutons
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 pound loaf country-style white bread, cut into 1/2 inch pieces
1 teaspoon House salt
1/2 teaspoon freshly ground pepper

For the dressing
2 garlic cloves
4 anchovy fillets, preferably salt-cured, rinsed if salted
1 teaspoon House salt
1 tablespoon freshly squeezed lemon juice
1 teaspoon freshly ground pepper
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 large egg yolk
1/2 cup extra virgin olive oil
1 cup freshly grated Parmesan cheese, plus more for garnish

For final plating and presentation
2 10 ounce heads romaine lettuce, outer leaves discarded, inner leaves washed and


For the croutons
In a large skillet, heat oil and butter over medium heat until the butter has melted. Add
bread cubes, salt, and pepper, and toss to coat. Cook until golden. Remove from
skillet and set aside

For the dressing
Place the garlic, anchovy fillets, and salt in a large wooden salad bowl. Using two
dinner forks, mash to form a paste. Using one fork, whisk in the lemon juice, pepper,
Worcestershire sauce, mustard, and egg yolk. While whisking, drizzle in the olive oil
and continue to whisk until emulsified. Add 1 cup grated cheese; set aside

For final plating and presentation
Cut the lettuce into 1 to 1 1/2-inch pieces and add to the bowl along with the croutons,
and toss well. Garnish with additional cheese

Caesar salad is best served immediately. Leftovers make a great filling for pita bread
the next day