Recipe provided by Chef Crusco Catering in Austin, TX.
Ingredients – Salad
Baguette Croutons – cut into 1/2 inch cubes, dress with EVOO/salt/pepper and roast at 400 degrees
Ingredients – Caesar Dressing
3 tbsps. Mayo (or 2 egg yolks)
Kosher Salt and fresh ground Pepper – to taste
Chop together garlic, anchovy fillets and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in Mayo or egg yolks, lemon juice, and mustard.
Adding drop by drop to start, gradually whisk in olive oil. Whisk until dressing is thick and glossy. Taste and adjust seasoning with salt/pepper and more lemon juice if needed. Whisk in Parmigiano.
To make the salad, add Romaine leaves to a large plate. Spoon the Caesar dressing onto the Romaine leaves. Garnish with the croutons and more Parmigiano Cheese. Season with freshly ground pepper. Enjoy!
* The dressing can be prepared ahead and refrigerated in a plastic container for up to 10-12 days.