I love Caesar Salad and it surprises me how many restaurants do a poor job at serving up the right flavors: Parmesan cheese, garlic, anchovies and mustard. Yes, anchovies are a must as they add a depth of flavor to the dressing without tasting fishy.

Here is a darn good Caesar Salad rendition created with inspiration from Marc Forgione’s O.G. 1924 Hotel Caesar Salad as published here.

Dressing Ingredients:    

• 3 soft-boiled eggs
• 2 garlic cloves, minced
• 2 Tbsp. Worcestershire sauce
• 2 Tbsp. Dijon mustard
• Blend of 1 cup vegetable oil and ½ cup olive oil
• 4 dashes hot sauce, like Cholula
• 1 cup grated Parmesan cheese
• 5 anchovies packed in oil, chopped finely
• Juice of ½ lemon
• Salt and black pepper to taste

Dressing Directions: 

1. In a food processor or blender, pulse the eggs, garlic, Worcestershire and Dijon until well combined, about 30 seconds.
2. With the processor / blender running, slowly drizzle in the oils through the feeding hole. Add the hot sauce, cheese, anchovies and lemon juice. Pulse to combine, about 15 seconds.
3. Season dressing with salt and pepper to taste.

Salad Ingredients:

• 1 head romaine lettuce, leaves torn into bite size pieces
• ½ cup olive oil
• ½ loaf French bread (baguette), cut into 1” cubes
• ½ cup Caesar dressing
• ½ cup grated Parmesan cheese
• Freshly cracked black pepper

Salad Directions:

1. Place romaine lettuce in a large bowl.
2. Heat a large skillet on medium-high heat and add oil. Add the bread cubes to the hot oil and fry, flipping the cubes frequently, until browned on all sides, about 5 minutes. Reserve croutons.
3. Add the dressing to the romaine and toss thoroughly to coat every piece of lettuce.
4. Add the croutons to the salad and sprinkle with cheese. Add cracked pepper and serve within 10 minutes.

Makes 4 hearty servings.