| Level: | Intermediate |
| Total: | 3 hr 45 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup mayo
- 1 1/2 tablespoons anchovy paste
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, minced
- 2 lemons, zested and juiced
- 3 large egg yolks, at room temperature
- 3/4 cup olive oil
- 1/2 cup grated Parmesan
- Pinch kosher salt
- Pinch freshly ground black pepper
- 3 hearts romaine lettuce
- 1 Parmesan wedge, for shaving
- 4 Not-Knots, recipe follows
- 1 teaspoon instant or active dry yeast
- 4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/3 cup olive oil, plus additional for drizzling
- 3 1/2 sticks salted butter
- 16 cloves garlic, finely pressed
- Coarse sea salt
- Olive oil, for greasing the pan
- 2 tablespoons grated Parmesan
- Vegetable oil, for frying
Instructions
- For the Caesar dressing: Add the mayo, anchovy paste, Dijon, Worcestershire, garlic, lemon zest and juice to a food processor. Pulse together, then add the egg yolks and blend.
- With the machine running, slowly drizzle in the olive oil to ensure the dressing is emulsified. Add the Parmesan, salt and pepper and blend again.
- For the salad: Wash and dry the hearts of romaine. Slice them across in 1-inch pieces and place them in a large bowl. Drizzle about half of the dressing over.
- Use a vegetable peeler to shave off a handful of large, thin slices of Parmesan. Add them to the lettuce.
- Give it a good initial toss, just so you can evaluate how much more dressing you need. Add more dressing and Parmesan to taste.
- Tip onto a serving platter.
- Place the Not-Knots on top and shave over more Parmesan.
- For the foolproof pizza dough: Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes.
- Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass.
- Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using.
- For the garlic butter: Melt the butter in a skillet over medium-low heat, then add the garlic and salt. Cook for a couple of minutes to release the flavor, but don’t let the garlic brown.
- For the not-knots: Grease a baking sheet with olive oil. Pinch off balls of the dough about 1 inch in diameter and roll into round balls, then place the balls on the oiled baking sheet. Cover and let rise for 2 hours.
- Meanwhile, combine the garlic butter and Parmesan in a pan and stir together over medium-low heat until melted. Pour into a metal bowl large enough to toss the balls in.
- Heat a deep pan of oil to 350 degrees F and fry the balls, stirring them so they cook evenly, until golden, 2 to 3 minutes.
- Remove the balls from the pan, then put them in the bowl with the Parmesan garlic butter and toss to coat them thoroughly.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1581 |
| Total Fat | 114 g |
| Saturated Fat | 37 g |
| Carbohydrates | 112 g |
| Dietary Fiber | 9 g |
| Sugar | 4 g |
| Protein | 31 g |
| Cholesterol | 266 mg |
| Sodium | 1242 mg |
Reviews
I made the dressing using half the lemon and half the anchovy as others have recommended. The full amounts would definitely have been too much as I could still pickup those flavors using half.
I used on cut up romaine and homemade croutons. Very good.
Thanks so much to the reviewers (who actually made this salad) and left helpful comments. Based on their information I will make this salad with a couple revisions (I love a Caesar salad). I’m going to use the juice of 1/2 lemon (no more than one whole lemon) and cut the anchovy past in half. I believe that will make the recipe work well. I haven’t actually made the salad yet but since I have to give a rating, I’m going with a five based on my planned changes
Overall good but I agree with other reviews. Too lemony. I now halve the lemon and only use one anchovie filet -and it is much better.
This review is only for the dressing. I usually like her recipes, but this one was a miss for me. I just didn’t like the dressing at all.
this is a good start-but WAY too much lemon and fish taste for my family’s liking. i now use only 3/4-1 tbsp anchovy paste and the zest of one lemon w the juice of only half of that lemon. besides that the dressing recipe works well. i’ve never tried making the rest.
I felt lemons completely overpowered this dish. To add the zest and juice of both lemons ruined this recipe for me. Not sure even the yummiest bread balls can mask the unfortunate dressing.
Made it and loved it but next time I won’t use 2 large lemons, probably would opt for 2 small lemons or 1 large lemon.
Really good, but I would either use 2 SMALL lemons or just one large one. I used two large ones and it has more of a lemon taste than I’d like. But will make it again and adjust!
Delicious and
, oh, so easy,
, oh, so easy,
Easy and delicious and keeps in the refrigerator for weeks!