This salad has elements of the classic caesar - the coddled egg, anchovies - but it's a bit different. My mom loves lemon, so that's the star, with no mustard or worcestershire to stand in its way. —Kitchenette
small loaf sourdough bread (10 to 12 ounces)
a few sprigs thyme
pinch red pepper flakes
kosher salt & freshly ground black pepper
Mom's Lemony Caesar Salad
cloves garlic, finely minced
whole anchovy fillets
lemon juice (or more, if desired)
red wine vinegar
large head romaine lettuce, washed, dried, and torn into large pieces
parmesan cheese (preferably Parmigiano Reggiano) for serving
In This Recipe
Preheat the oven to 375 degrees F. Cut the bread into 1 - 1 1/4 inch pieces and place on a baking sheet. Toss together with the thyme, red pepper flakes, a couple tablespoons of olive oil, and salt and pepper. Bake for 15-20 minutes, tossing once, until toasted and golden brown.
While the croutons are baking, bring a small pot of water to a boil. Once boiling, remove from the heat, carefully add the egg, and let sit for about a minute. Remove the egg, crack into your serving bowl. Scrape out any of the egg that clings to the shell. Using a fork, mash the anchovies and garlic into the egg in the bowl.
Add the lemon juice, vinegar, 1 teaspoon salt, and freshly ground black pepper to taste. Whisk to combine. Continue whisking while slowly pouring in the olive oil until well combined. When ready to serve, toss the lettuce and most of the croutons with the dressing. Top with the remaining croutons, large shavings of parmesan, and more black pepper. Serve with the pepper grinder and extra cheese at the table, because you really can't have enough of either.