Classic Caesar Salad

1. 1

   Preheat oven to 400F. Soak the anchovies in a bowl of water, 5 minutes. Drain and pat dry, then finely chop and mash to form a paste; set aside.

2. 2

   Make the croutons: combine the butter with the garlic in a small saucepan over medium-low heat; cook, swirling the pan occasionally, 5 minutes. Remove from the heat and pour into a medium bowl. Add the bread cubes and parsley and toss; season with salt and pepper. Arrange the bread on a baking sheet and bake until golden brown and crisp, 10 minutes. Let cool.

3. 3

   Meanwhile, make the dressing: bring a small saucepan of water to a boil. Gradually lower the egg into the water, the immediately remove pan and let stand 5 minutes. Drain and rinse the egg under cold water; crack into a large bowl. Whisk in anchovy paste, the vinegar, worcestershire sauce, lemon juice and mustard powder until smooth. Whisk in the oil in a slow steady stream until emulsified; season with salt and pepper.

4. 4

   Add the lettuce, croutons and about 1/3 of the parm to the bowl the dressing and gently toss. Divide among plates and top with remaining parm.

No additional tips available.