Caesar Salad with Blender Dressing and Garlic Croutons

By Sprig Originals ✓ · cooked up in Sprig

A casual-Italian trattoria Caesar done right at home: crisp romaine hearts tossed in a creamy blender dressing built on anchovy, lemon and real Parmesan, then piled with oven-baked garlic croutons. The croutons are the whole trick — torn from a sturdy loaf, soaked in garlic oil and baked until they shatter, they're what makes this taste like it came from a restaurant instead of a bottle.

Ingredients

• 6 oz day-old country bread or ciabatta, crusts left on
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, finely grated or minced
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp finely grated Parmesan

• 5 fillets oil-packed anchovy fillets, drained
• 2 cloves garlic, smashed
• 1 large egg yolk, or 2 tbsp mayonnaise for an egg-free version
• 2 tbsp fresh lemon juice, plus more to taste
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/2 cup finely grated Parmesan
• 1/3 cup neutral oil such as grapeseed or canola
• 2 tbsp extra-virgin olive oil
• 2 tbsp cold water, as needed
• 1/4 tsp freshly ground black pepper

• 3 hearts romaine, cold and very dry
• 1 oz Parmesan, for shaving
• 1 lemon, cut into wedges
• Flaky salt and coarse black pepper, to finish

Instructions

1. Heat the oven to 375°F (190°C) with a rack in the center. Tear the bread into rough 3/4-inch pieces — tearing rather than cubing gives you the craggy edges that crisp best. You should have about 4 cups.
2. In a large bowl, whisk the 1/4 cup olive oil with the grated garlic, 1/2 tsp salt and 1/4 tsp pepper. Add the torn bread and toss with your hands for a full minute so every piece absorbs some of the garlic oil rather than leaving it pooled in the bowl.
3. Spread the bread in a single layer on a rimmed baking sheet. Bake 12 minutes, then stir, sprinkle with the 2 tbsp Parmesan, and bake 4 to 6 minutes more until deep golden and crisp all the way through. Cool on the pan; they will crisp further as they sit. (Croutons keep 3 days in an airtight container.)
4. While the croutons bake, make the dressing: combine the anchovies, smashed garlic, egg yolk, lemon juice, Dijon, Worcestershire, Parmesan and 1/4 tsp pepper in a blender. Blend 20 seconds until the anchovies and garlic completely disappear into a smooth paste.
5. With the blender running on low, drizzle in the neutral oil in a thin stream over about 30 seconds, then the 2 tbsp olive oil. The dressing should thicken to the consistency of heavy cream. Blend in cold water 1 tablespoon at a time if it's too thick to pour. Taste and adjust with more lemon juice or a pinch of salt — it should be sharply lemony and unmistakably savory, since the lettuce will mute it. Refrigerate until serving.
6. Trim the romaine root ends and separate the leaves. Tear the large outer leaves in half crosswise and leave the small inner leaves whole. Wash only if needed, then dry thoroughly in a salad spinner or between clean towels — wet leaves will not hold dressing.
7. In a wide bowl, toss the romaine with about two-thirds of the dressing, using tongs and lifting from the bottom, until every leaf is lightly coated. Add more dressing a spoonful at a time; you want glossy leaves, not puddles.
8. Add most of the croutons and toss twice more. Transfer to chilled plates, scatter the remaining croutons over the top, and shave Parmesan generously over everything with a vegetable peeler. Finish with flaky salt, coarse black pepper and a lemon wedge on each plate. Serve immediately.

Chef's tips

Nutrition (per serving, estimated)

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