Classic Caesar Salad

The best Caesar dressing I’ve ever had was at the Culinary Institute of America’s Escoffier Room restaurant, made tableside by a young, confident woman a month from graduating. Lemon juice, minced anchovy (just enough to season the salad), minced garlic, all enriched with an egg yolk. That’s the easy part. The critical point in the excellence of a Caesar salad is the quality of the romaine lettuce. Try to find the freshest, crispest romaine available. Use the hearts of romaine only, and mak