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 T finely grated Parmigiano-Reggiano cheese

2 heads Romaine lettuce, torn into pieces

Dressing
1 large egg yolk

1 to 3 anchovy fillets

1 large clove garlic

1 T champagne or white wine vinegar

2 T fresh lemon juice

1 t Dijon mustard

1 t Worcestershire sauce

2 T grated Parmigiano-Reggiano cheese

¼ cup extra-virgin olive oil

¼ cup avocado oil or other neutral oil

Sea salt and freshly ground black pepper

Thin slices Parmigiano-Reggiano cheese, for garnish (optional)

Lemon wedges, for serving (optional)

Preheat oven to 375 degrees F.

Place pieces of bread on a bowl and drizzle with olive oil and Parmigiano. 

Pour onto a baking sheet and bake until golden brown, about 15 minutes.

Remove and transfer croutons to a plate and set aside.

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

Process for a few seconds.  

Slowly add the oils, 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 dress and drizzle some over lettuce and toss to combine.
Season to taste with salt and pepper.

Add the croutons, and toss again.

Divide between 2 to 4 salad plates and garnish with strips of Parmigiano.

Serve with lemon wedges, if desired.

Serves 4