← Nouns Cooking · American

Ingredients

• 150 g crusty bread such as ciabatta, cut into 2 cm cubes
• 3 tbsp olive oil, for the croutons
• 1 pinch Salt
• 2 heads of romaine (cos) lettuce, torn into bite-size pieces
• 30 g Parmesan, shaved, to serve
• 4 anchovy fillets
• 1 clove Garlic, grated
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 120 ml Mayonnaise
• 2 tbsp extra-virgin olive oil
• 40 g Parmesan, finely grated
• ½ tsp Black pepper

Method

1. Heat the oven to 190°C (375°F). Toss the bread with the olive oil and salt on a baking tray and bake for 10–12 min, shaking once, until golden and crunchy. Cool.
2. For the dressing, mash the anchovies and garlic to a paste with the side of a knife, then whisk with the lemon juice, mustard and Worcestershire.
3. Whisk in the mayonnaise, extra-virgin olive oil, grated parmesan and pepper until smooth. Thin with a teaspoon of water if it’s very thick.
4. Put the romaine in a large bowl, add most of the dressing and toss until every leaf is coated.
5. Add the croutons, toss once more and pile onto plates. Top with shaved parmesan, a little extra dressing and black pepper.

Tips

• Restaurateur Caesar Cardini created the salad in Tijuana, Mexico, in the 1920s for American visitors; it became a US staple soon after.
• Contains fish (anchovies and Worcestershire). For a vegetarian twist, use 1 tbsp capers instead and a vegetarian Worcestershire.

Sources

Written in our own words after cross-checking these recipes:

Love and Lemons Jo Cooks Once Upon a Chef