We love trying new recipes all the time but every now and then go back to the classics like a classic Caesar salad with Romaine lettuce but with a modern day twist. We use real egg yolks but from pasteurized eggs. The flavor and creaminess of using real egg yolks in the dressing combined with the fresh and crisp romaine are unforgettable.

Preparation Time:  30 minutes

Serves:  4 (as a dinner salad); more as a side salad

Ingredients:

• 1 large or 2 medium heads of Romaine lettuce (we use the whole head)
• 3 yolks (from pasteurized eggs)
• 2 + 2 tbsp extra virgin olive oil (1 for the dressing, 2 tbsp for the croutons if you choose to make your own)
• 1/2 cup safflower oil (or other neutral-flavored oil)
• 1/4 cup grated Parmesan Reggiano (plus more for garnish)
• 3 salted/cured anchovy fillets
• 1 tsp water
• 1 tsp Dijon mustard
• 1 + 1 tbsp plus 1 tsp lemon juice
• 1/2 tsp minced garlic
• Kosher salt to taste
• Black pepper to taste
• 1 cup toasted sourdough croutons (garnish)

Preparation:

• Preheat the oven to 350F, place a rack on the bottom level.
• Make the croutons:
  • Use day-old sourdough bread.
  • Slice off the crust or not (your choice).  We leave ours on.
  • Slice into 1/2 inch to 3/4 inch cubes.
  • Sprinkle 2 tbsp of evoo, add a pinch of salt and a turn or two of a black pepper mill, mix well.
  • Spread out on a baking tray and place in the preheated oven to brown (about 15 minutes), turn half way through.
  • Carefully remove the tray and cool on a wire rack.
  • Remove the croutons, store in an airtight plastic container.  (May be done a day or two ahead).
• Wash the lettuce well, cut off the thick base, remove and discard any discolored stalks or leaves, chop into 1 to 2 inch pieces, wash once again, spin dry; set aside in a large salad mixing bowl.
• Peel and mince the garlic; set aside.
• Mash the anchovy fillets with a fork; set aside.
• Make the dressing:
  • Place the yolks and water in a medium-size mixing bowl, whisk continuously until you have a smooth, creamy consistency and uniform color.
  • Add the lemon juice, mustard, garlic and mashed anchovies, whisk until completely incorporated.
  • While continuing to whisk slowly drizzle 2 tbsp of evoo then the safflower oil into the dressing until you have a smooth and creamy consistency.
  • Whisk in the grated Parmesan.
  • Season to taste with salt, black pepper, and more lemon juice if desired.
• Make the salad:
  • Pour one-half of the dressing over the lettuce, mix well.
  • Taste for seasoning, add more dressing, salt, and pepper if desired at this point.

Enjoy!