Caesar Salad

serves 6

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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

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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

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Salad:

2 containers Romaine lettuce, torn into bite sized pieces

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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.

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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.

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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.