Greatest Caesar Salad

Caesar salad with homemade courtons by Joshua Weissman

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Step 1

Start by smashing the garlic cloves, sprinkle with kosher salt, and finely chop using the rolling chop method. Chop, gather, chop, gather, and occasionally smear with a knife. Continue this process for 3-5 minutes.

Step 2

Finely chop anchovy filets until fine as possible.

Step 3

Mix garlic and anchovy paste together until fully combined.

Step 4

To a medium size bowl, add in garlic paste, egg yolks, lemon juice, and dijon mustard. Season to taste with salt and whisk together.

Step 5

While constantly whisking, slowly add vegetable oil until fully emulsified then grate in parmigiano reggiano and whisk to combine.

Step 6

For croutons, slice a loaf of ciabatta in half and into individual slices. Cover with garlic butter, place on a baking sheet lined with foil and set in a 400F oven for 10 minutes. Cut bread into crouton size before adding to salad.

Step 7

Toss all the salad leaves together in a large bowl before serving in a bowl topped with croutons and dressing.

Step 8

To properly dress the salad, place greens in a large bowl and season with salt. Add desired dressing to the side of the bowl then using tongs toss the salad to coat evenly with dressing.

Step 9

Plate and top with croutons and an optional parmesan.

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