This recipe is adapted from Williams Sonoma. I don’t think I’ve ever made something from one of their books that hasn’t turned out perfectly!
Anyway, I’m trying to hold on to summer as long as I can by making salads, and this is one of my all time favorites:
Ingredient list:
2 cups cubed sourdough bread
3 T plus 1/2 cup of EVOO
3 cloves of garlic (wow!)
6 anchovy filets
1 t Worcestershire Sauce
2 t red wine vinegar
2 t lemon juice
2 heads of hearts of romaine lettuce
parmesan cheese
First, cube the bread, then put the cubes on a baking sheet, sprinkle them with 3 T of olive oil and 1/2 t each of Kosher salt and fresh ground pepper.
Put them in a preheated 350 degree oven for about 15 minutes, or until golden brown
After they cool, rub one side of them with an unpeeled clove of garlic
Then peel the garlic cloves and smash in the bottom of a large salad bowl with 1/2 t Kosher salt
Smash 4 anchovy filets into the salt/garlic mixture..
Whisk in the Worcestershire sauce, vinegar, lemon juice and 1/2 t pepper. Then drizzle in 1/2 cup of extra virgin olive oil while whisking constantly
Chop the lettuce into large pieces and dump it on top of the dressing
Toss the lettuce with the dressing and sprinkle with the parmesan
Right before serving, add the croutons and toss again
I eat Caesar salad often at restaurants, but never think to make it at home. It looks like the perfect recipe.