One of the best things about my dad's Caesar is that it celebrates umami-enhancing ingredients. If you’d like to tweak the amount of garlic, anchovies, parmesan or lemon, feel free to do whatever works for you. One essential recommendation: be sure to make extra croutons – it's pretty much impossible not to eat most of them before they make it into the salad.
6clovesfresh garlic, squeezed in a garlic press or finely minced
For the croutons:
2cupsday-old sourdough bread, cut into 1" cubes (or use your favorite prepared croutons)
2Tbsp.extra-virgin olive oil
2pressed garlic cloves or ¼ tsp. garlic powder
For the salad:
2headsromaine lettuce, washed and torn or cut into ¾" strips
2coddled eggs (gently boil for 2 minutes, then scoop out of shells)
¾cupfreshly grated parmesan cheese
Freshly ground pepper, to taste
To make the dressing, combine all ingredients in a blender. Mix thoroughly to emulsify the dressing.
To make the croutons, on a griddle or in a sauté pan over low heat, combine olive oil, butter and garlic. When they're gently sizzling, add bread cubes. Stir croutons with a spatula until golden brown.
To make the salad, pour just enough dressing over lettuce so that the leaves glisten (don't let dressing collect at the bottom of the bowl). Toss thoroughly. Add coddled eggs, parmesan cheese and croutons. Toss again, season with freshly ground pepper – and enjoy with people you love!