PizzaVino's Caesar salad with crunchy croutons
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Dear SOS: I’m hoping the chef at PizzaVino, a lovely little restaurant on the plaza in Sebastopol, Calif., will share his secret for the most delicious crunchy croutons I’ve ever tasted. It seems as if many of us “Hail, Caesar”!
Carol Bloom
Woodland Hills
Dear Carol: The secret to PizzaVino’s croutons is focaccia, which makes the croutons extra light and crisp when toasted. Tossed with tender lettuce in a tangy Caesar dressing, this salad makes a refreshing side dish or light meal.
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.
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