Ingredients
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½ loaf Sourdough Bread
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½ teaspoon Cayenne Pepper
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½ cup plus 3 tablespoons Olive Oil
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Kosher Salt
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freshly ground Black Pepper
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4 Anchovy
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2 Garlic
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1 tablespoon fresh Lemon Juice
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1 teaspoon Worcestershire Sauce
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1 tablespoon Chia Seeds
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½ teaspoon Dijon Mustard
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1 head Romaine Lettuce
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2 ounces Parmesan Cheese
Directions
Classic Caesar dressing is usually made directly in a wooden salad bowl in which the lettuce leaves and other ingredients are tossed. In this case, we make the dressing in a blender so that the oil can be slowly added through the feed tube—ensuring a beautifully emulsified dressing. Don’t make this dressing ahead; it gets too thick and gloppy.
Steps
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1
Done
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Preheat oven to 400°F. |
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2
Done
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Toss together the bread, cayenne pepper, and 2 tablespoons of the oil. Season with salt and black pepper. Toast on a rimmed baking sheet, tossing once, until golden-brown and crispy, 10 to 12 minutes. Cool to room temperature. |
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3
Done
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While the croutons are cooking, make the dressing: Place the anchovies, garlic, lemon juice, Worcestershire, chia seeds, Dijon, and 1 tablespoon of the oil in a blender. Process until combined. With the blender running, slowly add the remaining ½ cup of oil through the feed tube. Season with salt and black pepper. |
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4
Done
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Toss together the dressing, croutons, romaine, and Parmesan. Season with salt and pepper. |
