Caesar Brioche Salad with Croutons
This recipe solves two common problems with classic Caesar salad. The first is that although the croutons add texture, they’re often bland. The second is that many people think they don’t like anchovies. To “disguise” them and boost the croutons’ flavor, I season the bread cubes with anchovies pureed with garlic, lemon zest, and mustard. Once toasted, the croutons burst with a rich, savory taste that even non-anchovy lovers like.
I like brioche for croutons because it offers a slightly softer crunch. The salad on its own makes a fine lunch, but you can add grilled shrimp or chicken. Note that the bread needs to soak in the anchovy puree for at least 6 hours.