Caesar Salad

Name: Caesar Salad
Cook time: 20 minutes
Total time: 20 minutes
Yield: Makes 4 servings
Ingredients: 1 large garlic clove, smashed and skin removed; 1 1/2 (7-ounce) packages whole romaine heart leaves, broken into 1- to 1 1/2-inch pieces, washed, and spun dry (about 10 cups broken romaine leaves); 1 cup toasted croutons, homemade or store-bought; 1/3 cup freshly grated Parmigiano-Reggiano; 1 large egg, preferably pasteurized (see Cooks' notes); 1/2 cup deeply fruity extra-virgin olive oil; 3 tablespoons freshly squeezed lemon juice, or to taste; 2 1/2 teaspoons Worcestershire sauce; 1/4 teaspoon salt, or to taste; 1/4 teaspoon freshly ground black pepper, or to taste; Large wooden salad bowl; pushpin

By Jean Anderson

July 30, 2013

Though modern spins on this recipe classic often contain anchovies or anchovy paste, the original did not. Its delicate anchovy flavor came from Worcestershire sauce.

To ensure that things move smoothly, have all ingredients measured and ready to go at the outset.

Cooks' notes:

To get a head start, I prep the romaine well ahead of time and layer the leaves between double sheets of paper toweling in a jumbo resealable plastic bag. Stored in the refrigerator, the greens remain crisp and fresh for at least 2 days.

Why pasteurized eggs? Because salmonella remains an ongoing problem. Many supermarkets now sell pasteurized eggs and the boxes are clearly labeled (I use the Davidson's brand). If pasteurized eggs are unavailable, choose farmers' market eggs or others from a local source you know and trust.

Recipe notes

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