An Old School Caesar Salad is worth the extra effort that it requires. So slow down and take a deep, old fashioned breath.
- ¼ teaspoon kosher salt
- ½ teaspoon coarsely cracked black pepper (plus more for serving)
- 3–4 clove fresh garlic (lightly smashed and peeled)
- 5–6 oil-packed anchovy fillets
- 2 teaspoon Dijon mustard
- 1 large egg yolk
- 2 teaspoon freshly squeezed lemon juice
- 1 teaspoon Worcestershire sauce (optional)
- ⅓ cup Canola oil (or other mild flavored oil)
- 1 teaspoon red wine vinegar
- 1 large head romaine lettuce (washed and lightly trimmed. Small leaves left whole. Large leaves torn into pieces big enough for the diner to cut into 2 or 3 bites each)
- 2 cup croutons (or more to taste)
- 2 ounce Parmigiano Reggiano (finely grated)
Place the salt and pepper into a large wooden bowl. Add the smashed garlic. Use the back of a wooden spoon and enough pressure to grind the mixture using a repetitive circular motion against the side of the bowl. Once a rough mash is achieved add the anchovies and continue to grind the mixture into a paste. Grind in the Dijon, followed by the egg yolk, lemon juice, and Worcestershire (if using). Add these ingredients one at a time, thoroughly grinding between each addition.
Change the spoon out for a rubber spatula and slowly beat in the oil and vinegar, scraping the sides of the bowl as you work.
Add the lettuce to the bowl and fold the leaves into the dressing until thoroughly coated. Fold in the croutons and cheese and serve immediately with additional cracked pepper to taste.