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Caesar Salad for Two

  • Prep:
  • Total Time:
  • Servings: 2
Caesar Salad for Two

Source: Everyday Food, January 2010

Ingredients

  • 2 thick slices rustic white bread, cut into 1-inch cubes
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1 garlic clove, minced
  • 2 anchovy fillets, minced
  • 1 large egg yolk or 1 tablespoon pasteurized egg yolk
  • 1 1/2 teaspoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 small head romaine lettuce, cored, outer leaves discarded, and heart cut into 1 1/2-inch pieces
  • 2 tablespoons freshly grated Parmesan

Directions

  1. Preheat oven to 400 degrees. On a rimmed baking sheet, toss bread with 1 tablespoon oil and season with salt and pepper. Bake until golden brown, 10 to 12 minutes. Let croutons cool completely.

  2. On a cutting board, combine garlic, anchovies, and 1/2 teaspoon salt. Using a large knife, drag the blade at an angle across mixture until a paste forms. Transfer to a large bowl and whisk in egg yolk, mustard, and lemon juice. Gradually whisk in 3 tablespoons oil. Season with pepper. Just before serving, add croutons and lettuce to dressing and toss; top with Parmesan.

Cook's Note

If doubling this recipe, you can use a blender to make the dressing.

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