Caesar Salad

Ingredients

For dressing

  • 1 large egg yolk
  • 1 tablespoon fresh squeezed lemon juice
  • 2 teaspoons anchovy paste
  • 1 teaspoon Worcestershire sauce
  • ⅓ cup canola oil*

For salad

  • 1 large head romain
  • ½ a French baguette
  • 1 tablespoon olive oil
  • Fresh Parmesan Reggiano

Instructions

  1. Preheat oven to 375º. Tear baguette into 1“ or smaller chunks. Toss with 1 tablespoon olive oil. Spread evenly over a baking sheet and toast for 10-15 minutes. Remove from oven and allow to cool.
  2. Combine all dressing ingredients but canola oil into a half pint mason jar wide enough to fit an immersion blender. Pulse several times to combine ingredients and break up yolk.
  3. With blender running on high, add oil in a steady stream. Blend until dressing is thick and fully emulsified. Cover and refrigerate.
  4. Tear Romain leeaves and rinse 1)

Notes

  • It may be tempting to use extra virgin olive oil for something like this, in an attempt to make it taste better or “class it up.” Ignore this temptation. Cook's Illustrated 2) did some fairly expansive testing in the issue; the TL;DR (or “screw you, paywall”) is this: extra virgin olive oil contains polyphenols, which are quite bitter. When you use something like a blender to emulsify EVOO (damn you, Rachel Ray), those polyphenols then break away from the fatty acids that normally coat them. Their bitter flavor then gets into whatever it is you're making.
  • Anchovy filets are true and traditional. Paste is fine.
  • The real tradition (in my house anyway) is serving this every Monday night with a BLT in the summer. Make use of those gorgeous tomatoes, y'all. You're welcome.
1)
I prefer to rinse and spin dry after tearing, simply to shove more leaves into my salad spinner