Bradley Ogden's Ceasar salad recipe?
Here it is:
2 heads romaine
2 large cloves garlic, minced
1/2 teaspoon capers, rinsed and minced
6 anchovy filets, mashed with a fork
1/4 teaspoon dry mustard
2 tablespoons lemon juice
1/4 teaspoon kosher salt
3/4 teaspoon fresh craked black pepper
1/2 cup olive oil
parmesan croutons (see below)
1/2 cup shaved parmesan
Trim the romaine lettuce of any brown ande bruised leaves. Tear the leaves in to 2-inch pieces. Wash, dry and refrigerate.
Combine the garlic, capers and anchovies, mixing together to form a paste. Add the egg yolks, dry mustard, lemon juice and salt and 1/4 teaspoon of the pepperr. Whisking continuously, very slowly add the olive oil. Continue whisking until all the oil has been added and the dressing is thick and smooth like mayonnaise. Refrigerate the dressing for 30 minutes to develop its full flavor.
Place the romaine in a large bowl and add the remaining 1/2 teaspoon cracked black pepper. Pour the dressing down the sides of th bowl, lifting the lettuce up and over, coting the leaves evenly. Add the parmesan croutons and toss. Place on plates and garnish with the shaved parmesan.
2 cups french bread cut in to 3/4 inch cubes
6 small cloves garlic, peeled and crushed
1/4 cup unsalted butter
1/2 cup grated parmesan cheeese
Preheat the oven to 350.
Comvine the garlic and butter in a small saucepan and place over moderate heat until the butter has completely melted and is bubbbling but not browning. Remove from the heat and let stand for 15 minutes. Strain the butter and discard the garlic cloves.
In a bowl toss the bread and butter, evenly coating the cubes. Place the bread cubes on a sheet pan and bake for 15 minutes. Stir them 2 or 3 times while baking . Once the croutons have become a deep golden brown and are crisp all the way through, remove them from the oven and place them in a large bowl. Add the parmesan cheese to the croutons while they are still warm and toss the croutons and cheese together.