Classic Caesar Salad
 with Anchovy Buttered Toast

🧂 Ingredients

• 1 lb romaine lettuce
• 1 Tbsp minced garlic
• 3 anchovy fillets
• ¾ tsp salt

  or as needed
• ½ tsp ground black pepper

  or as needed
• 2 fl oz egg yolk
• 2 fl oz lemon juice

  or as needed
• 10 fl oz extra-virgin olive oil
• 6 oz finely grated Parmesan

  or as needed
• 1 French baguette
• 1 stick unsalted butter

  softened
• 3 anchovy fillets
• 1 small clove of garlic

  finely chopped
• 1 tsp lemon juice

  or as needed
• ½ tsp ground black pepper

  or as needed

Instructions

• 1 Separate the romaine into leaves. Clean and dry thoroughly. Tear or cut into
  pieces if necessary. Refrigerate until ready to serve.
• 2 To prepare the dressing, mash together the garlic, anchovy fillets, salt, and
  pepper in a bowl to form a relatively smooth paste. Add the egg and the lemon
  juice and blend well. Gradually add the olive oil, whisking as it is added to
  form a thick emulsion. Stir in the Parmesan. Adjust seasoning with salt and
  pepper if necessary.
• 3 Toss romaine with just enough dressing to coated. Serve with a a piece of toast.
• 4 In a bowl, mash the anchovy and garlic into a paste. Cream the garlic, anchovy
  paste together with the butter, lemon juice, and pepper. Cover and set aside to
  allow the flavors to develop.
• 5 Slice the baguette and cover both sides with the butter. Place bread under the
  broiler until browned on both sides.

Nutrition Info