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Private, 2nd Vermont Light Artillery
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Ingredients CAESAR DRESSING 15 salt-packed whole anchovies (such as Agostino Recca) or 3 tablespoons store-bought anchovy paste, divided 2 cups mayonnaise (such as Hellmanns) 3 tablespoons water, plus more as needed 2 tablespoons fresh lemon juice 2 tablespoons grated Parmigiano-Reggiano cheese 2 3/4 teaspoons grated garlic 3/4 teaspoon fish sauce (such as Red Boat) 1/2 teaspoon coarsely ground black pepper 1/4 teaspoon Worcestershire sauce CROUTONS 1 (1-pound) rustic bread loaf, crust removed (discard or reserve for another use), loaf torn into bite-size pieces (about 6 cups) 3/4 cup extra-virgin olive oil 1 1/2 tablespoons grated garlic Pinch of kosher salt, or to taste Pinch of coarsely ground black pepper, or to taste SALAD 2 large heads romaine lettuce, cut into 1/2-inch strips (about 8 cups) 4 cups torn frise Pinch of kosher salt, or to taste 2 cups thinly sliced red onion 2 cups loosely packed mixed fresh herbs (such as mint, red shiso, and Vietnamese coriander, or Thai basil, cilantro, flat-leaf parsley, and chives) 12 dried figs, stemmed and quartered 3 ounces Parmigiano-Reggiano cheese, grated (about 3/4 cup) 24 marinated white anchovy fillets (boquerones) 2 tablespoons plus 2 teaspoons Chile Oil 2 tablespoons lemon juice Directions Make the Caesar dressing If using salt-packed anchovies, rinse them under cold water
The shorter version is more casual and flirty with a unique butterfly sleeve and higher neckline
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