CLASSIC CAESAR SALAD

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4 Oil-packed anchovy filets, chopped

1 Large garlic clove, minced
1 tsp. Kosher salt

Whole egg plus 1 large egg yolk

2 Tbsp. Lemon Juice
1 ½ tsp. Dijon mustard

1 C. Vegetable oil

1/2 C. Parmesan, grated, plus more for the salad

Black pepper to taste

1-2 Heads winter chicories, dinosaur kale, or other hearty green

1 Lemon, whole, sliced in half through the middle

4 Ounces White anchovies for garnish (Optional, but they’re so good!)

 
3-4 Thick slices day-old sourdough
1 Clove garlic, whole
Olive oil
Salt and pepper to taste

On a cutting board, gather the chopped anchovy filets, minced garlic, and ¾ tsp. of the kosher salt (we like Diamond Crystal). Using a sharp knife, alternate between chopping and smoothing the mixture across the surface of your board until the mixture forms a smooth paste, then set aside. This step is essential to marrying the base flavors of the dressing.

Set yourself up for whisking; roll up a damp dish towel, shape it into a circle and set onto the counter. Set a large metal mixing bowl on top of it to secure the bowl while you whisk. In the bowl, add egg, egg yolk, anchovy/garlic mixture, and Dijon mustard together. Whisk to combine.

Slowly drizzle the first 2 Tbsp. of vegetable oil into egg mixture while whisking constantly. Move on to the next step once the dressing looks glossy. Continue adding vegetable oil in a thin stream, pausing to whisk as you go. Don’t rush this process. The dressing should look silky and a bit fluffy, not separated. If it’s getting too thick, add in 1 tsp. lemon juice and 1 tsp. water. Keep whisking and adding oil until all of it is gone. Thin the dressing with more lemon and water and whisk in the parmesan cheese. Season with salt and black pepper to taste.

Using a cast iron skillet, fry the bread in a healthy amount of olive oil until golden brown and crispy on both sides. Remove from heat and season with salt and pepper. Set aside to cool. When the bread is cool enough to handle, take the raw garlic clove and rub it across the crispy surface of bread. Break up the bread by hand into rustic croutons.

Wipe out the skillet and return to the heat. Add a little olive oil to the pan and set your lemons face down in the pan. Turn up the heat and don’t move the lemons until you see the edges getting caramelized. When the lemons are slightly charred, remove them from the pan and set aside.

To assemble, add greens to a large mixing bowl and season with salt and pepper. Spoon in a healthy amount of dressing. Using your hands (gloves are great to keep the mess down), gently dress the salad (your hands are the best way to get an even coating of dressing without bruising the greens). Taste for seasoning. Place in a serving bowl, top with parmesan shavings, cracked black pepper, croutons, and squeeze with charred lemon immediately before eating.