Lemon Foreword Caesar Dressing in a Jar

I love Caesar Salad with lemony zing. I especially like to bring it when invited to dinner at a friends. Don’t dress the salad until you are ready to eat. I make my dressing in a jar that I can transport, rather than making it in a large wooden salad bowl, as is the tradition with Caesar salad. This method allows you to prepare the salad and the dressing in advance, and carry it to your friends, or to make small salads with the dressing a few nights in a row.

My version of a traditional Caesar salad is with bright with lemon flavors and a bit of sweetness from the addition of balsamic vinegar and good romaine hearts.

This recipe serves 4.

For the dressing:

• 1 egg yolk

• 1 lemon, juice and zest

• 1 teaspoon balsamic vinegar

• 4 anchovy fillets, smashed and minced or 2 teaspoons anchovy paste

• 1/4 teaspoon garlic, smashed and finely finely diced

• 1/2 teaspoon fresh ground pepper

• 1/4 teaspoon kosher salt

• 1/2 cup olive oil

In a 1/2 pint ball jar with a lid (or any 1/2 pint jar), add the yolk of 1 egg. Add the lemon juice, zest and vinegar and allow to sit for 3 minutes, which allows the yolk to cook a bit and reduces the danger of eating raw egg. With the lid on, shake well to beat the egg. Add the anchovies, salt, pepper, garlic, and oil. Replace the lid and shake vigorously to emulsify the ingredients and integrate the flavors. Voila, your dressing is ready. Refrigerate leftover dressing, covered, for up to 3 days.

For the Croutons:

• 1-pound loaf day-old country or sourdough bread

• 1/3 cup extra-virgin olive oil

• Salt, to taste

Make the torn croutons: Heat oven to 400 degrees. Remove the crusts from the bread, then cut into inch-thick slices. Cut each slice into inch-wide strips, and tear each strip into inch-size pieces. Toss with olive oil to coat them evenly, then spread pieces out in a single layer on a baking sheet. Use a second sheet if needed to prevent crowding. Toast for 18 to 22 minutes, checking them after 8 minutes. Rotate pans, switch their oven positions, using a metal spatula to turn the croutons so they brown evenly. Bake until they’re golden brown and crunchy on the outside, with just a tiny bit of chew on the inside. Season with a light sprinkling of salt if needed. Use immediately and store leftovers in an airtight container for up to 2 days.

For the Salad:

• 1 3-ounce chunk of Parmesan, finely grated (about 1 cup), plus more for serving

• Salt and ground black pepper

• 8 cups Romaine lettuce and red leaf lettuce, center rib removed and torn into large pieces that will still fit in the mouth

Use your hands to toss the greens, torn croutons, and Parmesan with an abundant amount of dressing in a large bowl to coat evenly. Garnish with Parmesan and black pepper and serve immediately. Refrigerate leftover dressing, covered, for up to 3 days.