Caesar Salad

Preparation

1. To prepare Roasted Garlic Dressing: Preheat oven to 400°F.
2. Remove loose papery skin from garlic, without separating the cloves. Slice the tips off each head, exposing the cloves. Wrap the heads in foil. Roast until the cloves are very soft, about 40 minutes.
3. Unwrap the garlic and let cool slightly. Squeeze the cloves out of their skins into a blender or food processor. Add broth (or water), vinegar, 2 tablespoons oil, mustard, anchovies and Worcestershire sauce; blend until smooth. Season with 1/8 teaspoon salt and pepper.
4. To prepare croutons & salad: Spread bread cubes on a baking sheet. Toast in a 400° oven until golden and crisp, 10 to 15 minutes.
5. Coarsely chop garlic clove, sprinkle with 1/2 teaspoon salt and mash with the side of the knife blade. Heat 2 teaspoons oil in a large nonstick skillet. Add the mashed garlic and cook, stirring, until golden brown, about 30 seconds. Remove from the heat, add bread and toss until the garlic is well distributed.
6. Combine lettuce with the dressing in a large bowl and toss well. Add the croutons and Parmesan. Grind pepper over the top, toss once and serve topped with anchovy fillets, if using.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate the dressing (Steps 1-3) for up to 2 days.

• Tip: Use a vegetable peeler to shave curls off a block of hard cheese like Parmigiano-Reggiano or Pecorino Romano.

Nutrition