Zesty Caesar Salad

Nothing beats a good Caesar Salad. This is my zesty take with a homemade dressing and croutons.

Time: 30 min | Difficulty: 1/5 | Servings: 4

Ingredients:

Dressing

• 3 anchovy filets, chopped

• 2 garlic cloves roasted or 1 clove raw, minced

• 1 large egg yolk

• 1 tbsp fresh lemon juice (~ 1 whole lemon)

• 1 tsp Dijon mustard

• 1 tbsp capers, rinsed and chopped

• 1 tsp Worcestershire sauce

• ⅓ cup olive oil

• 3 tbsp Parmesan cheese, finely grated

• 1 large pinch of salt

• Pepper to taste

Salad

• 3-4 heads of romaine lettuce

• ½ cup thinly sliced parmesan cheese

• Half a loaf of bread (roughly 12oz)

• ¼ cup olive oil (for drizzling)

• 1 tsp Italian seasoning

• ½ tsp garlic powder

• Large pinch of salt & pepper

Directions:

Dressing

1. If using raw garlic, mince until fine. If using roasted garlic, mash it into a paste.

2. Finely chop the anchovy filets and capers.

3. In a mixing bowl, combine the chopped anchovy filets, minced garlic (raw or roasted), egg yolk*, fresh lemon juice, Dijon mustard, chopped capers, Worcestershire sauce, and a pinch of salt. Whisk the ingredients together until well combined.

4. While continuously whisking, slowly drizzle in the olive oil until the dressing starts to emulsify and thicken.

5. Stir in the finely grated Parmesan cheese until it is fully incorporated into the dressing. Taste the dressing and adjust the seasoning with salt and pepper according to your preference.

Salad

1. Set it to to 375°F and line a large baking sheet with parchment paper.

2. Cut your bread into large chunks and place them on the baking sheet. Drizzle with olive oil and sprinkle the seasoning (Italian seasoning, garlic powder, salt and pepper). Toss well and spread evenly on the baking sheet.

3. Bake on the top rack for 16-20 minutes until golden brown. The cooking time will depend on the size of your croutons, so keep an eye on them. Once done, remove from the oven and let cool completely.

4. Wash your lettuce and cut off the bottom. I like to serve whole-leaf romaine, but you can chop it if you prefer.

5. Wash your cherry tomatoes and cut them in half.

6. Plate your lettuce and add the croutons, tomatoes, and parmesan cheese. Dress your salad and serve!

Tip: The croutons can be keep in an airtight container for up to a week.