This Caesar salad packs a punch of flavour, colour and texture.
Directions for: Ultimate Caesar Salad
Ingredients
DressingJuice of 1 large lemon
2 anchovy fillets
1 Tbsp Dijon mustard
1 clove garlic
1 tsp Worcestershire sauce
Kosher salt and freshly ground black pepper
cup extra-virgin olive oil
Croutons3 Tbsp extra-virgin olive oil
4 cloves garlic, crushed and peeled
4 cups cubed day-old plain focaccia
Kosher salt and freshly ground black pepper
To Assemble the Salad3 heads romaine hearts, trimmed and torn into bite-sized pieces
cup grated Parmigiano-Reggiano cheese, plus 1 (2-oz) chunk
Directions
Dressing1. Preheat the oven to 350F.
2. Combine the lemon juice, anchovies, mustard, garlic, Worcestershire sauce, 1/2 teaspoon salt and a generous grind of black pepper in a mini-food processor and process until smooth. With the machine running, add the olive oil in a slow, steady stream to make a smooth, slightly thick dressing.
Croutons1. Heat the olive oil in a small skillet over low heat. Add the garlic and cook, stirring occasionally, until it is golden and begins to soften, 5 to 6 minutes. Let cool, then remove and discard garlic.
2. Put the focaccia in a large bowl and drizzle with the garlic oil. Season with 1/2 teaspoon salt and several grinds of black pepper and toss well to coat all of the cubes in oil. Spread on a baking sheet and toast, tossing halfway through, until the croutons are lightly golden and crisp, about 12 minutes. Let cool.
To Assemble the Salad1. When ready to serve, put the romaine in a large serving bowl and sprinkle with the grated Parmigiano-Reggiano. Add the croutons, drizzle with the dressing and toss well. Season with salt and pepper, if necessary. Use a vegetable peeler to shave shards of Parmigiano-Reggiano over the salad, toss gently again, and serve immediately.
See more: Appetizer, Bake, Bread, Cheese, Fish, Salad, Side, Vegetables