CLASSIC CAESAR SALAD

The Caesar Salad was created in the 1920s by Caesar Cardini, an Italian immigrant, and restauranteur. 

Lee's Kitchen Hints: To crisp up any limp lettuce, first soak the leaves in a bowl of lukewarm water for 5 minutes. This allows the cells (or pores) in the lettuce to soak up the water and become plump. Drain the lettuce and now soak in ice cold water for another 5 minutes. This allows the cells to close and the results will be crisp lettuce. Spin dry and place in a salad bowl. Any leftover lettuce can be refrigerated in a plastic baggie with a paper towel wrapped around the lettuce.

2 cups cubed (½-inch) crusty Italian bread

2 T olive oil

2 heads Romaine lettuce, torn into bite-size pieces

Dressing
1 large egg yolk

2 to 3 anchovy fillets

1 large clove garlic, cut in half

1 T red wine or white wine vinegar

2 T fresh lemon juice

1 t Dijon mustard

⅓ cup extra-virgin olive oil

Sea salt and freshly ground black pepper

⅓ cup Parmigiano-Reggiano cheese

Lemon wedges, for serving (optional)

Preheat oven to 375 degrees F.

On a large rimmed baking sheet, toss the bread cubes with the olive oil. 

Spread in an even layer and season with salt and pepper.

Bake until golden brown, about 12 minutes.

Remove and transfer croutons to a plate and set aside.

Meanwhile, place the egg yolk, anchovy fillets, garlic, vinegar, lemon juice, and Dijon in a food processor or blender. 

Process for a few seconds.  

Slowly add the oil, and process until smooth.

Spoon into a bowl and place in the refrigerator until ready to use.

Place Romaine in a large salad bowl.

Stir dressing and drizzle some over lettuce and toss to combine.

Add Parmigiano cheese, season to taste with salt and pepper.

Add the croutons, and toss again.

Divide between 4 salad plates and garnish with lemon wedges, if desired.

Serves 4