Recipe Index

Ingredients

• 2-3 slices sourdough bread, depending on size
• 1 tsp olive oil
• 1 garlic clove, peeled
• 2 heads Cos lettuce, leaves separated and torn
• 1 tbsp finely grated parmesan cheese
• 1 free-range egg yolk
• 4 anchovies in olive oil, drained, oil reserved
• 1/2 garlic clove, grated
• 1/2 lemon, juice and zest
• 1 tsp Dijon mustard
• 1 oz Parmesan, finely grated
• 2 tbsp extra-virgin olive oil
• black pepper

Method

1. Heat a griddle pan over high heat until it is smoking, then drizzle the sourdough slices with the olive oil and rub them with the peeled garlic clove.
2. Griddle the garlic-rubbed bread for 30 to 40 seconds on each side, until it is golden-brown and crisp with deep char lines, cool the slices slightly and tear them into bite-sized croutons.
3. For the dressing, blend the egg yolk, anchovies, a tablespoon of their reserved oil, the grated garlic, lemon juice and zest, Dijon mustard, the finely grated Parmesan and a pinch or two of black pepper in a small food processor until a paste forms.
4. Trickle the extra-virgin olive oil into the dressing a few drops at a time with the motor running, until it is completely incorporated, and loosen the dressing with about two tablespoons of warm water if it is too thick, then check its pepper seasoning.
5. Toss the torn Cos lettuce leaves in a serving bowl with enough of the Caesar dressing to coat them, then scatter the croutons and the tablespoon of finely grated parmesan over the salad.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data