Caesar salad, a perfect storm is brewing.
My Romaine lettuce is going to peak this coming weekend. The hens are giving us a bounty of fresh eggs. Always have good, home baked, bread on hand for croutons.
How would you make your perfect Caesar salad?
Anchovies, fresh grated Parmesan Romano, fresh ground black pepper, sliced tomato but not mixed into the salad. If you have so much Romaine I would use only the green and leaf parts and toss out the watery ribs. But your homegrown may have ribs that are more tasty than store bought.
One option is using all or some of the olive oil the anchovies come in. I like anchovies and their oil but many don't.
I would follow the advice of James Beard in Beard on Food: toss the (dry) lettuce in olive oil first.
I know this is blasphemy, but my perfect dressing would start with homemade mayonnaise which I would make with olive oil and lemon juice. I would then put anchovies, one garlic clove, Dijon mustard, a dash of balsamic, cracked pepper, lemon zest and more lemon juice into my small food processor and whir it. Once it was all blended, I would add some of the mayo and olive oil until it was the right consistency. Croutons would be made by frying cubes of homemade Italian bread in olive oil and then lightly salted. To assemble, all lettuce would be torn into bitesize pieces and then tossed with dressing, finely grated Romano and coarsely grated Parmigiano. The warm croutons would be added at the last second.
The original Caesar salad did not contain anchovies. It did use worcestershire sauce which does have anchovies as an ingredient. Keep the Romane leaves whole. The salad was meant to be eaten off a plate with fingers.