Caesar Salad
Ensalde César
Serves 6
From Season 8 Mexico - One Plate at a Time
A half of a long baguette, sliced into 1/4-inch rounds, brushed with olive oil
2 cloves garlic, peeled and finely chopped
6 canned anchovies
2 tablespoons fresh lime juice
1 tablespoon Dijon mustard
2 tablespoons Worcestershire sauce
1 egg yolk
3/4 cup good-quality olive oil
4 romaine hearts (36 leaves)
1/2 cup grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan
1. Toast the croutons. Heat the oven to 425 degrees. Spread the baguette slices on a baking sheet and bake until well browned and crisp, about 10 minutes.
2. Prepare the dressing. In a very large bowl, mash the garlic into a paste using either the back of a fork or a wooden spatula. Add the anchovies and lime juice and mash them to a paste with the garlic. Mix in the mustard, then the Worcestershire and finally the egg yolk. Slowly drizzle the olive oil in a thin stream into the base, whisking with the fork as you add it, until it comes together as a light dressing. Pour half the dressing into a jar, cover and refrigerate. Add the romaine leaves to the remaining dressing and toss to coat.
3. Serve. Arrange 6 romaine leaves on each of the 6 chilled plates. Sprinkle with the grated cheese and garnish with a toasted croutons.
