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Caesar Salad

  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons grated Parmigiano-Reggiano cheese
  • 4 slices country bread, cut into multiple bite-size pieces
  • 2 romaine lettuce hearts, washed and cut into 2-inch pieces
  • Caesar Dressing, below
  • Broiled Crabmeat, below

Caesar Dressing:

  • 4 anchovy fillets, rinsed and patted dry with a paper towel
  • 1 small roasted garlic clove, pressed (use raw if you like the pungency)
  • 1 teaspoon smooth dijon mustard
  • Droplets of freshly squeezed lemon juice to taste
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 1 tablespoon freshly gratedParmigiano-Reggiano cheese
  • ½ cup extra-virgin olive oil

Broiled Crabmeat:

  • 1 pound jumbo or backfin lump blue crabmeat, or king crab or snow crab crabmeat
  • 4 tablespoons unsalted butter, melted

Heat the broiler. Pick over the crabmeat for any bits of shell. Spread the crabmeat in an even layer on a parchment-lined baking sheet. Brush with the melted butter. Broil 6 inches from the heating element until golden brown, 3 to 4 minutes.

Mash together the anchovies, garlic, mustard, lemon juice, pepper, salt, and cheese, then whisk in the olive oil.

To prepare the croutons, heat the oven to 350 degrees. Whisk together the olive oil, pepper, and Parmigiano-Reggiano in a small glass bowl. Place the sliced bread on a sheet pan and brush them generously with the olive oil mixture. Bake until golden brown, 10 to 15 minutes. Remove from oven and let cool.

In a large bowl, toss the romaine leaves in the dressing until the leaves are well coated. Divide the salad among four plates and top with the broiled crabmeat. Place a crouton alongside each salad, and serve immediately.

Makes 4 heaping servings.

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