Spinach Caesar Salad with Garlicky Croutons – Recipe!

Caesar Salad is probably the most ordered salad on restaurant menus.  When I talk to chefs, most agree that they dislike putting a Caesar Salad on their restaurant menu because they want customers to experience something different.  However, there’s a reason Caesar Salad is so popular – it’s delicious.

During the Romaine lettuce problems in California, I started using spinach leaves much more often.  I have always been a spinach lover, so for me it wasn’t difficult.  Tossing fresh baby spinach in a zesty Caesar dressing transforms this traditional salad into something new.  I have been making this same Caesar dressing recipe since I worked at the San Francisco Chronicle Food Section when I was in pastry school a hundred years ago.  I think this recipe is still one of the best because it has the right balance of flavor.

The garlicky croutons were also part of an article I wrote for the paper (check it out under Press, if you want to see original) and are definitely one of my favorite things.  The superb crunch gives these nuggets a platform to present themselves in a bowl of creamy green wonder.  This salad is great for lunch or dinner and you can always add a little protein if desired.

Ingredients

6 cups baby spinach leaves

2 tablespoons lemon juice

3 anchovy fillets, roughly chopped

1 clove garlic

1 egg yolk – use pasteurized egg if desired

1 teaspoon Worcestershire

1/2 teaspoon salt

8 grindings of black pepper

2/3 cup olive oil

1/3 cup Parmesan cheese, grated

Croutons

2 cups cubed white rustic bread

3 cloves garlic, minced

3 tablespoons olive oil

1/4 teaspoon salt

(Serves 4)

1. Preheat oven to 350 degrees.  Add cubed bread to a sheet pan.  In a small bowl, whisk together garlic, olive oil and salt – pour over bread and toss.  Bake in oven 15-18 minutes or until crispy golden brown.  Remove from oven and cool.
2. Add washed spinach to a large bowl, set aside.  In a food processor, add lemon juice, anchovies, garlic, egg yolk, Worcestershire, salt and pepper.  Puree until combined, about 1 minute.
3. Through the feed tube, slowly drizzle in oil (very slowly or dressing will not thicken).
4. Spoon dressing over greens and toss.  Generously sprinkle Parmesan cheese over top and toss.  Toss with croutons and serve.  Enjoy!