CAESAR SALAD

CAESAR SALAD

This recipe should feed 6-8 people.

DRESSING INGREDIENTS 

1 Egg Yolk

1 Large Garlic Clove, Microplaned

½ tsp Dijon Mustard

Juice of One Lemon

½ of a Preserved Lemon, rind only, minced

1 c Parmesan Cheese, finely grated 

2 TBSP Olive Oil

¼-½ C of Canola Oil

Black Pepper to Taste

Salt To Taste

CROUTON INGREDIENTS

Portions are really up to you based on how many croutons you want. We love to use day old focaccia but as long as you choose anything with a good crumb or thick chew, you'll be golden. 

Unsliced, Crusty Bread 

Canola or Sauce Oil, for shallow frying

CAESAR SALAD INGREDIENTS 

2-3 heads of Romaine 

DRESSING INSTRUCTIONS

Put everything except Canola, Salt, And Pepper into a food processor and blend until smooth and combined. With the food processor on high, slowly drizzle Canola oil in through the top until the dressing is thick and flavors are balanced. Add Salt and to your preference.

CROUTON INSTRUCTIONS

Cut your bread into 1x2 inch rectangles, cutting off any unwanted crust. We use focaccia for this, but any bread will do the trick. 

Pour oil into a pan until it reaches about ¼-½ inch deep, depending on how thick you cut your bread. You want the oil to hit the halfway point of your cut bread. Heat the oil on medium-high.

Once oil is hot, slowly and carefully, add your bread to the pan. Cook on each side for about 2-3 minutes, or until the bottom of the crouton is golden brown. Flip croutons to cook the other side. When all sides are golden brown, transfer to a cooling rack or paper towel covered plate. Season heavily with salt.

SALAD INSTRUCTIONS

Rough chop romaine and coat with dressing. Mix in croutons and grate fresh parm all over it. We like to add freshly cracked black pepper and lemon zest but both are completely optional.