Classic Caesar Salad

There's nothing worse than a bad Caesar. I am so disappointed when I go to a restaurant and have a lackluster salad. One of my first waitressing jobs was at a steak house that served really good Caesar salads. You just need a few things to make the perfect Caesar: really fresh, crisp Romaine; real, shredded Parmigiano Reggiano; your favorite croutons; and - if you choose - some sweet, crunchy grape tomatoes. Oh, yeah... and dressing.

Classic Caesar Dressing
Yield: about 2 cups

1 tsp minced garlic
1/4 tsp kosher salt
1/4 cup mayonnaise
1/4 tsp anchovy paste (or to taste)
1/4 tsp brown mustard
1/2 tsp Worcestershire sauce
2 TBS grated Parmesan
2 TBS red wine vinegar
3 TBS vegetable oil

Just like for my Creamy Garlic Dressing, this recipe starts with making a garlic paste. Mince garlic finely and then smear the garlic and salt together with the flat of your chef knife until it forms a paste. Put this garlic paste and the remaining ingredients in a bowl and mix until smooth.

The best way to actually prepare the salad itself is to put the lettuce, cheese, croutons, and tomatoes into a very large mixing bowl. Add a dollop of dressing and toss with a pair of large tongs. You can then dish out individual servings. Be careful not to overdress the salad. Serve soon after dressing.