Because I have a healthy immune system, I tend to be more risky when eating. One of my favorite things my Dad made while I was growing up was homemade Caesar salad. I never thought that most kids would be totally disgusted with the idea of eating up mashed up anchovies and raw egg – I thought the process was totally fascinating. I avoid ordering Caesar salads at restaurants because they are always weighed down with a mayonnaise based dressing. And, making this treat at home can feel like quite an adventure!
- leftover stale french or sourdough bread
- 1/3 cup olive oil
- 2 cloves garlic, minced
- 3 tablespoons parmsean cheese
- salt and pepper
- minced fresh herbs of your choice (oregano or thyme are nice)
- Assembly: Preheat your oven to 350. Cut the bread into cubes and toss in olive oil, garlic and salt and pepper. Scatter on a large cookie sheet and sprinkle with parmsean cheese. Bake until the croutons are brown and crispy.
- 1 raw egg
- 1 lemon, juiced
- 2 cloves garlic
- 2 anchovy filets, minced and smashed into a paste
- 3-4 splashes worcestershire sauce
- 1/2 cup olive oil
- salt and pepper to taste
Assembly: Mince the garlic and anchovy filets and smash them into a paste with a large knife. Wisk the egg in the salad serving bowl (a large wooden bowl is ideal – but I don’t even own one). Whisk in the lemon juice and worcestershire sauce – the lemon will help cook the egg but be careful and whisk quickly to avoid egg scrambling. Add the garlic and anchovy. Finally, whisk in olive oil until emulsified. I won’t lie, I have a handy gadget that helps with this process. It is worth every penny and you can find it here.
Toss the croutons and dressing with romain lettuce and any other vegetables or protein of your liking! Enjoy!