High-protein and healthy

Made with oil anchovy fillets, garlic and dijon mustard. 32 min, 6 servings, 13 ingredients.

Recipe by bonappetit.com

Prep

20 min

Cook

12 min

Total

32 min

Makes

6 servings

Ingredients

• 3 cups 1" pieces country-style bread with crust
• 3 Tbsp. extra-virgin olive oil
• Kosher salt, freshly ground black pepper
• 6 oil-packed anchovy fillets
• 1 small garlic clove
• 2 large egg yolks
• 2 Tbsp. (or more) fresh lemon juice
• ¾ tsp. Dijon mustard
• 2 Tbsp. extra-virgin olive oil
• ½ cup vegetable oil
• 3 Tbsp. finely grated Parmesan
• 3 romaine hearts, leaves separated
• Parmesan (for shaving)

Instructions

Method by bonappetit.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Preheat oven to 375°. Toss 3 cups 1" pieces country-style bread with crust with 3 Tbsp. extra-virgin olive oil on a rimmed baking sheet to combine; season with kosher salt and freshly ground pepper. Bake, tossing occasionally, until golden, 10–15 minutes.
2. Meanwhile, chop together 6 oil-packed anchovy fillets, 1 small garlic clove, and a pinch of kosher salt. Using the side of the knife, smash into a paste and scrape into a medium bowl. Add 2 large egg yolks, 2 Tbsp. fresh lemon juice, and ¾ tsp. Dijon mustard and whisk to combine. Adding drop by drop at first then gradually drizzling, add 2 Tbsp. extra-virgin olive oil, then ½ cup vegetable oil, whisking constantly until dressing is thick and glossy. Whisk in 3 Tbsp. finely grated Parmesan and season with salt and freshly ground pepper. Taste dressing and add more lemon juice if desired. Do Ahead: Croutons can be made 2 days ahead; store airtight at room temperature. Dressing can be made 1 day ahead; cover and chill.
3. Place 3 romaine hearts, leaves separated, in a large bowl. Using a vegetable peeler, shave a modest amount of Parmesan onto a plate (a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing). Add croutons and dressing to salad and toss gently with your hands to combine. Top with the shaved Parmesan. Editor’s note: This Caesar salad recipe was first printed in April 2013; it has been edited for style. Head this way for our best Caesar-salad-inspired recipes → Finely grate 1 garlic clove into medium bowl with a microplane. Add 2 Tbsp. Dijon mustard, 2 Tbsp. lemon juice, 2 Tbsp. mayonnaise, and 2 tsp. Worcestershire sauce*; whisk to combine. Whisking constantly, slowly stream in ⅓ cup oil. Continue whisking vigorously until you have a thick, creamy, smooth dressing. *Classic Worcestershire sauce contains anchovies; look for a vegan alternative if you need a vegetarian substitution.