Lucy’s Best CaesarRecipe By: Lucy Waverman
Former food editor Lucy Waverman explained the origins of this timeless salad from our October 1994 issue, writing that while the Tijuana, Mexico, original did not contain anchovies, hers does: “The anchovies give a subtle background taste to the dressing; don’t leave them out.” She also included instructions for extra-crunchy Parmesan toasts, a winning substitute for croutons.
- 1 egg
- 1 clove garlic, finely chopped
- 2 anchovy fillets, chopped
- 1 tsp Worcestershire sauce
- 3 tbsp lemon juice
- 3⁄4 cup olive oil
- 1⁄2 cup grated Parmesan cheese
- Freshly ground pepper and salt to taste
- 2 small heads romaine lettuce
- 8 Parmesan toasts
- To make dressing, in a large bowl or food processor whisk together egg, garlic, anchovies and Worcestershire sauce. Beat in lemon juice.
- Slowly whisk in olive oil. Stir in 1⁄4 cup Parmesan cheese. Season with pepper. Salt if needed.
- If making Parmesan toasts, slice a french bread into 1⁄2″ slices. Brush 8 slices with 2 tbsp olive oil. Bake at 350°F for 15 minutes, or until browned. Sprinkle each toast with 1 tbsp grated Parmesan and bake for 5 minutes longer, or until cheese is melted.
- Leave smaller lettuce leaves whole and tear larger ones in half, removing thick core. Place in salad bowl; toss with dressing. Add remaining Parmesan. Toss again. Serve 2 Parmesan toasts per salad or use your favorite croutons.