PizzaVino's Caesar salad with crunchy croutons

Time 1 hour 10 minutes
Yields Serves 4 to 6
PizzaVino’s Caesar salad with crunchy croutons
(Kirk McKoy / Los Angeles Times)

Crunchy croutons


Heat the oven to 350 degrees. In a large bowl, toss the cubed focaccia with the olive oil until evenly coated, then toss with the salt. Spread the bread on a large, rimmed baking sheet and toast until golden and crunchy, 15 to 20 minutes.

Caesar salad dressing


Using a mortar and pestle, or in a food processor, grind the garlic and anchovy into a paste.


In a medium bowl, combine the garlic-anchovy paste with the lemon zest, red wine vinegar, 1 to 2 dashes of Worcestershire sauce and egg. Whisk to combine, then whisk in the lemon juice.


While whisking, slowly drizzle in the olive oil to thicken and emulsify the dressing. Season and adjust the flavoring as desired. This makes about 1 cup dressing, more than is needed for the remainder of the recipe. The dressing will keep, covered and refrigerated, for 2 to 3 days.

Caesar salad assembly


In a large bowl, toss the romaine leaves with dressing just to coat. Plate the salad on a serving platter or on individual plates. Sprinkle the Parmigiano evenly over the salad, and top with the croutons. Serve immediately.

Adapted from PizzaVino in Sebastopol, Calif.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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