- 6 Anchovy Fillets (drained)
- 1 Garlic Clove
- Sea Salt
- 2 Egg Yolks
- 2 tbsp Fresh Lemon Juice
- 3/4 tsp Dijon Mustard
- 2 tbsp Olive Oil
- ½ cup Vegetable Oil
- 3 tbsp Emborg Grana Padano (finely grated)
- Freshly Ground Black Pepper
- 3 cups Torn 1" Piece Country Bread
- 3 tsp Olive Oil
- 3 Romaine Hearts (leaves separated)
- Emborg Grana Padano (for serving)
Cæsar salad is one of Emborg's favorite salads. Try it!
Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, lemon juice, and mustard. Gradually whisk in olive oil, then vegetable oil and whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper and more lemon juice, if desired.
Make your own. Tearing the bread ensures nooks and crannies that catch the dressing and add texture. Preheat oven to 200 °C. Toss bread with olive oil on a baking sheet; season with salt and pepper. Bake until golden, 10–15 minutes.
Use whole leaves as they provide the ideal mix of crispness, surface area, and structure.
Use a vegetable peeler to thinly shave a modest amount of Emborg Grana Padano on top.
Gently toss the lettuce, croutons, and dressing and then top off with the shaved Parmesan.