Caesar Salad

Croutons:

2 thick slices of your sourdough loaf, cubed

1/4 cup olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

1 teaspoon dried herbs, such as herbs de provence or fresh rosemary, finely chopped

1/3 cup grated parmigiano reggiano or pecorino romano

zest of 1 lemon

3 cloves of garlic, finely chopped

Salad:

little gem or romaine lettuce hearts, washed, dried, and cut into forkable pieces

shaved parmigiano reggiano cheese (use a vegetable peeler)

Croutons

What could be better on a warm summer day? And of course, a proper Caesar salad deserves homemade croutons.

Ingredients:

Caesar dressing:

4 garlic cloves, caramelized in a little oil (you can do this on the stove or oven)

2 anchovy filets, rinsed

2 egg yolks

zest and juice of 1 lemon

1/2 teaspoon salt

1/2 teaspoon dry mustard

2/3 cup canola (or other neutral oil)

1/3 cup olive oil

Black pepper, to taste

1/3 cup grated parmigiano reggiano cheese

Special equipment:

Immersion blender or food processor

Method:

For the dressing:

1. Place the egg yolks, anchovies and garlic in the blending cup of your hand held immersion blender. Blend until creamy and combined.

2. Now we’re going to incorporate the oil to create an emulsion, just like a mayonnaise. Have both of your oils combined in a liquid measuring cup with a spout. There are 3 tricks to not breaking your sauce: 1/ Add the oil VERY SLOWLY at first. Just a few drop at a time, a very thin stream. 2/ Have the immersion blender on constantly as you add the oil. Do not stop blending! 3/ Stop often to make sure your oil is incorporating completely. If your sauce begins to look shiny/oily, stop adding oil and blend thoroughly before continuing.

3. One third of the way through the oil, your sauce will get very thick. Add some of your lemon juice to thin it out before continuing with the rest of the oil. Add the rest of the lemon juice when you are at the 3/4 mark of adding your oil. Also at this point, you can pick up the speed and add oil in a constant stream as you have the immersion blender on.

4. Add the remaining seasonings. Stir in the cheese.

5. Taste and adjust your seasoning. You are tasting for: salt, pepper and acid. Feel free to add more lemon juice.

6. Refrigerate until ready to use.
   For the croutons:

7. Pre-heat your oven to 325F.

8. Place your bread cubes on parchment-lined sheet pan.

9. Add the rest of the ingredients and toss with your hands to evenly coat the bread.

10. Spread the bread cubes out on the pan.

11. Place in oven and cook for 15 minutes.

12. Remove from oven and cool before using. For the salad:

13. Place the lettuce in a large bowl.

14. Add enough croutons for your serving size.

15. Add enough dressing you think will coat the leaves and croutons. Better to err on the side of less as you can add more.

16. Use your clean hands to toss the salad. Pay attention of dispersing the clumps of dressing evenly. Rub it on the the leaves. Romaine is pretty hearty and can take some handling. If you need more dressing, add more.

17. Plate the salad, and make sure you are evenly distributing the croutons.

18. Finish with a few turns of fresh black pepper, a couple extra croutons on top and the shaved parmigiano cheese.

19. Serve immediately.