Caesar Salad

Caesar Salad
Serve 6 to 8.

Ingredients:
For the dressing: 
5 anchovy fillets, rinsed and patted dry (or 2 teaspoons capers)
2 cloves garlic, smashed and peeled
Grated zest of 1/2 lemon
1 egg yolk
1 tablespoon red wine vinegar
1/4 teaspoon Dijon mustard
Kosher salt
Freshly ground black pepper
3/4 cup olive oil
2 to 3 tablespoons lemon juice
1/3 cup grated Parmesan cheese

For the salad:
1/4 cup olive oil
3 slices or 3 cups diced or ripped bread
Kosher salt
Freshly ground black pepper
12 ounces Romaine hearts, outside leaves removed, and cut or torn into 2-inch pieces, washed and patted dry with a kitchen or paper towels

Steps:
1. For the dressing: In a food processor, blender or using a mortar and pestle, blend the anchovies, garlic, lemon zest, egg yolk, vinegar, Dijon, and a pinch each of salt and pepper. With the motor running or using a whisk, add 3/4 cup of the oil in a thin, steady stream. Pulse in 2 tablespoons of lemon juice and then pulse (don’t blend) in the Parmesan. Taste and adjust seasoning, as needed, with more salt, pepper, or some of the remaining lemon juice. Set aside.

2. Prepare the salad: In a large skillet, warm 1/4 cup oil over medium heat. Add the bread cubes. Cook, stirring often, until crispy, about 5 minutes. Transfer the bread cubes to a large bowl and toss with salt while still warm.

3. Five minutes before serving, combine the romaine and just enough dressing to coat it in a large bowl. Season to taste with salt and lots of pepper. Serve, topped with toasted bread cubes. Recipe by Jill Santopietro.