Recipe

September 29, 2015

Lucy’s Best Caesar

Recipe: Lucy Waverman

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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.

Ingredients

  • 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

Directions

Yield: Serves 4

  1. To make dressing, in a large bowl or food processor whisk together egg, garlic, anchovies and Worcestershire sauce. Beat in lemon juice.
  2. Slowly whisk in olive oil. Stir in 1⁄4 cup Parmesan cheese. Season with pepper. Salt if needed.
  3. 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.
  4. 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.
Photographer:

Courtesy of iStockphoto.com

Source:

House & Home October 1994

Tags: Caesar Salad Recipe

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