Classic Caesar Salad with Anchovy Breadcrumbs

Recipe by Sara Tane

Serves 4-6

Cook Time 30 mins

A classic Caesar salad elevated with homemade anchovy breadcrumbs and a rich, tangy dressing. This flavorful salad will be your go-to for a quick, easy, and delicious side or meal.

This Recipe Features:

Fishwife Anchovies

$27.00

A classic Caesar salad elevated with homemade anchovy breadcrumbs and a rich, tangy dressing. This flavorful salad will be your go-to for a quick, easy, and delicious side or meal.

This Recipe Features:

Fishwife Anchovies

$27.00

Ingredients

• 1 large egg yolk
• 3-4 Fishwife anchovy fillets, finely chopped, plus oil from the tine
• 1 garlic clove, grated
• 1/2 lemon, juiced
• 1 teaspoon Dijon mustard
• 1/3 cup vegetable oil
• 1/4 cup olive oil
• 1/2 cup freshly grated Parmesan cheese
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• For the anchovy breadcrumbs: 3 tablespoons olive oil
• 1/2 cup Panko breadcrumbs
• 5 anchovy fillets, finely chopped
• 1 lemon, zested
• 2-3 large heads Romaine lettuce, torn into large pieces
• Freshly grated Parmesan
• Freshly ground black pepper

Directions

Make the dressing. In a medium bowl, whisk egg yolk, chopped anchovies, grated garlic, lemon juice, and mustard. Starting with one drop at a time, gradually add vegetable oil while whisking constantly. Continue to add, then add the olive oil while still whisking. Add cheese and mix to combine. If the dressing is a little stiff, thin it out with some of the anchovy oil. Season to taste with salt (if necessary) and pepper.
Make the breadcrumbs. Heat oil in a a large skillet over medium heat. Add breadcrumbs and anchovies and mix to combine. Cook, stirring frequently for even browning, until golden brown and toasted, 5-6 minutes. Take off the heat and add lemon zest. Mix to combine and transfer to a heat proof bowl.
Make the salad: In a large bowl, toss salad with dressing (start with half, then add more as needed). Serve on a platter with grated Parm and toasted breadcrumbs. Serve immediately. Dressing will keep in an airtight container refrigerated for up to 4 days. Breadcrumbs will keep in an airtight container at room temperature for 2 weeks.