Classic Caesar Salad-Five Stars

Garlic and Anchovies add the salty, pungent flavors critical to punch up romaine lettuce. Crunchy homemade croutons complete this “make again and again” salad that can be eaten as a side or main dish. Add some roasted chicken chunks for a satifying August supper.

Romaine lettuce works best for a classic Caesar Salad. Start by separating the leaves from two heads, then wash them and wrap in a towel and place in the refrigerator to keep cold and crisp.

Croutons are key to this delicious salad. I coat a frying pan with olive oil and place ½ inch cubes from a loaf of Revolution Bread that has been in on the counter for several days. As they brown, turn over and brown the other side.

Whisk together the dressing in a wooden salad bowel starting with:

1 tablespoon red wine vinegar

1 tablespoon fresh lemon juice

2 whole anchovies

Salt and fresh ground black pepper

Puree two garlic cloves first by pealing and finely chopping them, add a pinch of salt and use a large knife to rub the garlic between the knife and chopping board to make a paste.

Whisk into the dressing along with ¼ cup of good quality olive oil added a few drops at a time.

Just before serving, grate ½ cup of Parmesan cheese.

Whisk one egg yolk into the dressing along with a small handful of the cheese.

Tear the larger lettuce leaves and add to the salad bowl along with the remainder of the cheese and the croutons and toss to coat all of the leaves.