Caesar Salad for Two

This will be the first course for our Valentine's dinner, from the pages of Everyday Food magazine. Caesar salad is one of our favorites, but we really don't have an amazing dressing recipe. Yet.

I'm excited to try out the dressing, because it seems similar to a Caesar dressing I made when I was briefly the "salad girl" at an amazing Italian restaurant in my hometown. I can't remember exactly what was in it, and one of the proprietor's sons was no help when I asked him for the recipe last year. Here's hoping it will measure up!

I couldn't wait for Valentine's day to try this out...so I made it tonight, and doubled it for our family of four. I used a bit too much garlic, and just used a whole tin (2 ounces) of anchovies. I made croutons out of a couple slices of Artisan Bread (how did you guess?)

It was delicious! I think if I ease up on the garlic next time, it will be great. I still have one other Caesar recipe to try out one of these days.

For now, this is the dressing we'll be making. (I used a vegetable peeler to shave the Parm, in case you're wondering)

Note: the original recipe calls for 1/2 teaspoon of SALT to be added to the anchovies. I'm sure they were kidding...anchovies are plenty salty. I have left if out of the recipe below.



Caesar Salad for Two
Serves 2
Active time: 15 minutes
Total time: 25 minutes

If doubling this recipe, you can use a blender to make the dressing.

2 thick slices rustic white bread, cut into 1-inch cubes
1/4 cup extra-virgin olive oil
coarse salt and ground pepper
1 garlic clove, minced
2 anchovy fillets, minced
1 large egg yolk or 1 tablespoon pasteurized egg yolk
1 1/2 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
1 small head romaine lettuce, cored, outer leaves discarded, and heart cut into 1 1/2-inch pieces
2 tablespoons freshly grated Parmesan (there's no way I'm measuring the cheese!)

Preheat oven to 400 degrees F. On a rimmed baking sheet, toss bread with 1 tablespoon oil and season with salt and pepper. Bake until golden brown, 10 to 12 minutes. Let croutons cool completely.

On a cutting board, combine garlic, and anchovies. Using a large knife, drag the blade at an angle across the mixture until a paste forms. Transfer to a large bowl and whisk in egg yolk, mustard and lemon juice. Gradually whisk in 3 tablespoons oil. Season with pepper. Just before serving, add croutons and lettuce to dressing and toss; top with Parmesan.