Holli's Favorite Caesar Salad

Caesar Salad

serves 6

Croutons:

1 small loaf ciabatta bread, cut into slices then torn into 3/4 inch cubes

1/3 cup olive oil

kosher salt and freshly ground black pepper

1/2 cup grated parmesan cheese

Dressing:

1 egg yolk

1 teaspoon anchovy paste

2 cloves garlic, finely minced or pressed

kosher salt and freshly ground black pepper

2 tablespoons dijon mustard

2 tablespoons Worcestershire sauce

1/2 cup grated parmesan

1 1/4 cups extra virgin olive oil (can substitute some light olive oil if desired)

3 tablespoons red wine vinegar

1 tablespoon lemon juice

Salad:

2 containers Romaine lettuce, torn into bite sized pieces

For the croutons:

Preheat your oven to 425 degrees. Line a sheet pan with parchment or foil.

In a large bowl combine the bread cubes, olive oil and salt and pepper. Spread on the sheet pan

and cook until golden brown, 8-10 minutes…turn the pan halfway through to toast evenly.

Put the croutons back into the bowl and toss with the parmesan cheese. Allow to cool.

For the dressing:

Combine the egg yolk, anchovies, garlic and salt in a mixing bowl. Add the mustard,

Worcestershire and blend until fully combined. Season with salt and pepper and add the

parmesan and whisk to combine.

Slowly whisk in the olive oil to emulsify. Add the vinegar and lemon juice and stir to combine.

In a large bowl toss the romaine with the desired amount of dressing and garnish with croutons.

Croutons will keep a few days in a airtight container or ziplock in a dry place. (not the fridge)

Dressing will keep a few days in an airtight container in the refrigerator.

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