Caesar You Later Salad

Caesar salad is heralded as the most popular of salads, and this recipe is an instant classic. Crisp romaine lettuce is tossed with garlic croutons, while the dressing features salty anchovies and tangy lemon. This unpretentious salad can be served at all occasions, as a light appetizer or a main meal. For the dressing, use half a can of anchovies and save the rest for topping the salad. Whether or not you’re having salad in Higgins’s office, this salad will surely get a thumbs-up (and Higgins will definitely come back for seconds and Caesar You Later with this salad!).

SERVES 4 TO 6

Dressing

• 5 anchovies (half a 2-ounce can), drained
• 1 garlic clove
• 1 tablespoon fresh lemon juice
• ½ teaspoon Dijon mustard
• ¼ cup olive oil
• 1 egg yolk
• 1 tablespoon mayonnaise
• ½ cup grated Parmesan

Salad

• 1 wedge romaine lettuce, chopped
• ½ cup croutons
• Grated Parmesan, for topping (optional)
• Anchovies, drained, for topping (optional)

Equipment

• Mortar and pestle (or food processor; see Note)

1. Make the dressing: Using a mortar and pestle, pound the anchovies and garlic to make a paste. Transfer to a small bowl.
2. Whisk the lemon juice, mustard, and olive oil into the anchovy-garlic paste.
3. Whisk in the egg yolk and mayonnaise.
4. Gently fold in the Parmesan. You can use the dressing immediately or store in an airtight container in the fridge for up to 1 day.
5. Assemble the salad: Place the lettuce in a large bowl. Top with the croutons and, if desired, more Parmesan and the anchovies. Just before serving, toss with the salad dressing.

Note: If using a food processor, put all the dressing ingredients into the processor and pulse until combined.