Classic Caesar Salad

Martha Stewart Living

Makes 4-6 servings

    CROUTONS:                                                      
    2 tablespoons unsalt butter melted                             
    2 tablespoons evoo                                             
    8-10 ounces italian breads cut to 3/4 in. cubes                
    2 teaspoons salt                                               
    1/4 teaspoon cayenne pepper                                    
    1/2 teaspoon pepper   
                                        
    SALAD:                                                         
    2 cloves garlic                                                
    4 anchovy fillets                                              
    1 teaspoon salt                                                
    1 teaspoon pepper                                              
    1 tablespoon lemon juice                                       
    1 teaspoon worcestershire sauce                                
    1/2 teaspoon dijon style mustard                               
    1 lg. egg yolk                                                 
    1/2 cup evoo                                                   
    20 ounces romaine lettuce                                      
    1 cup grated parmesan cheese                                   

If you prefer not to use the raw yolk in this recipe, substitute one tbsp. of store-bought mayonnaise. The croutons are best made no more than half an hour before assembling the salad.

Heat oven to 450°. Combine the butter and olive oil in a large bowl. Add the cubes of bread, and toss until coated. Sprinkle the salt, cayenne pepper, and black pepper; toss until evenly coated. Spread the bread in a single layer on an 11-by-17-mch baking sheet. Bake until the Croutons are golden, about 10 miriutes. Set aside until needed.

Place the garlic, anchovy fillets and salt in a large wooden salad bowl. Using two dinner forks mash the garlic and anchovies into a paste.

Using one fork, whisk in the pepper, lemon juice, Worcestershire sauce, Dijon mustard, and egg yolk. Using the fork, whisk in the olive oil.

Chop the rornaine leaves into 1- to 1 1/2 inch pieces. Add the croutons, romaine. and cheese to the bowl, and toss well. If you wish, grate extra cheese over the top. Serve immediately. To make a version of this dressing that you can store, simply mince the garlic and anchovies, and place with the remaining ingredients in a jar. Screw the lid on the jar tightly, and shake to combine. Shake the jar before each use. Store, refrigerated, up to 4 days.

MXF