Real Caesar Salad

Apparently back in the day (this means the 1970s), when you went to a restaurant and ordered a caesar salad, you'd get a real caesar salad prepared tableside. It's quite unfortunate that due to fears of salmonella and reduced-quality customer services, this practice is obsolete. So, now that I can eat some "raw" food without fear of harming someone else, I made this recipe. I altered a few things...1. I don't even know that the egg is even necessary to create the emulsion because of the mustard (but I did use it) 2. I used white wine vinegar instead of balsamic because that seemed too strongly-flavored. 3. I cut up my lettuce.

Whole-Leaf Caesar Salad
by Michael Chiarello

Ingredients

For the dressing:

• 1 egg yolk
• 1 tablespoon Dijon mustard
• 3 or 4 anchovy filets, minced
• 1 tablespoon chopped garlic
• 2 tablespoons balsamic vinegar
• 1 1/2 teaspoons fresh lemon juice
• Worcestershire sauce
• 1 cup olive oil
• 1 tablespoon warm water, if needed
• 1/2 cup freshly grated Parmesan

For the croutons:

• 2 tablespoons unsalted butter
• 3 cloves garlic, chopped
• 1/2 loaf day-old bread, sliced into finger sized pieces
• 6 tablespoons finely grated Parmesan

To serve the salad:

• 2 heads romaine lettuce, outer leaves removed, or 3/4 pound romaine lettuce hearts
• 3/4 cup dressing
• 8 Parmesan croutons
• 1 tablespoon freshly grated Parmesan

For the dressing:

Directions

Place the egg yolk, mustard, anchovies, garlic, vinegar, lemon juice, and a dash of Worcestershire sauce in a blender. Blend until pureed. With the motor running, add the olive oil in a slow, steady stream until it is fully incorporated. If the dressing stops moving in the blender, stop the machine, add the warm water and then continue until all the oil is added. To finish, add the cheese and blend on low speed to incorporate. Makes about 1 1/2 cups.

For the croutons:

In a large skillet over medium-high heat, melt the butter until it begins to foam. Add the chopped garlic and cook for 1 minute. Add the bread slices and mix to coat. Toss bread occasionally so that both sides get toasted. When the bread is golden brown, add the Parmesan and toss to coat. Remove from the heat and allow to cool.

For the salad:

Put the whole romaine leaves in a work bowl. Add enough of the dressing to coat the leaves and toss well. Add the croutons and toss again to combine. Sprinkle the Parmesan over all and serve.