The real deal.
- 1/2 teaspoon salt
- 1 teaspoon coarse ground black pepper
- 1-3 garlic cloves, minced
- 1 anchovy (or 1 teaspoon anchovy paste)
- 1 tablespoon Dijon mustard
- 1 egg yolk (or 1 tablespoon mayonnaise)
- Juice of 1/2 a lemon
- 1 teaspoon Worcestershire sauce
- 1 teaspoon red wine vinegar
- 1/3 cup vegetable oil
- 1 medium-large head of romaine lettuce in bite-size pieces
- 1/3 cup grated parmesan cheese
- 1 cup croutons
- 4 slices of bread, cut into 3/4" cubes
- 1/3 cup olive oil
- 1 garlic clove, minced (optional)
- 1 teaspoon of any dried herb (not necessary for Caesar salad)
Preheat oven to 350°. Place bread crumbs in a large bowl; add oil and other ingredients. Toss until oil is absorbed. Place on a cookie sheet and bake for 25 minutes until browned, turning occasionally.
In a large wooden salad bowl, add ingredients through Worcestershire sauce in order, one at a time. After adding each new ingredient, use the back of spoon to blend ingredients into a smooth paste. Add oil and vinegar and blend well. Just before serving, add lettuce and toss thoroughly. Add croutons and cheese, and toss again.
Source: The Surreal Gourmet by Bob Blumer