This salad was a weekly staple of my boarding school years, prepared to perfection tableside at the Fife and Drum in Kent, Connecticut.  Caesar salad may seem like an American dish, but the dressing is actually very Mediterranean, with garlic, anchovy, lemon and olive oil as main ingredients.  Garnished with roasted garlic and parmesan croutons, the crunchy romaine heart salad holds up to its zippy dressing and cheesy finish.  If you’re finicky about anchovies, please, trust me on this one, and use at least half of the recommended recipe—it just adds that je ne sais quoi…

Difficulty:

Prep Time: 15 minutes

Cook Time: 10 minutes

Serves 3-4

Ingredients:

1 head Garlic, divided

3 hearts of Romaine Lettuce, quartered lengthwise and cut 1” thick

1 pinch Fleur de Sel (coarse sea salt)

2 Anchovy filets + 4 for optional garnishes

2 Tbsp. Dijon Mustard

2 Egg Yolks

2 Tbsp. Red Wine Vinegar

2 Tbsp. Lemon Juice

½ cup Extra Virgin Olive Oil

½ cup grated Parmigiano Reggiano or Grana Padana

½ cup grated Pecorino Romano or a sharp Brebis (sheep’s milk cheese)

8-12 long Herb Crostini (French bread)  

Technique:

•Roasted Garlic: Preheat the oven to 425˚F.  Cut off the top of the entire garlic head so each clove is exposed (save 1 raw clove for the dressing).  Drizzle with 1T olive oil and a pinch of fleur de sel.  Wrap in foil and bake for 45 minutes.