Caeser Salad

Ingredients

• 6 pieces of large bread, such as sourdough
• 2T olive oil
• 1t Italian seasoning
• 1t kosher salt, divided
• 2 oil-packed anchovy fillets, drained
• 3 cloves of garlic, peeled
• ½c olive oil, divided
• 2T freshly ground black pepper, divided
• 1t red wine vinegar
• ½t dijon mustard
• 2 large egg yolks
• 2 heads of Romaine lettuce
• ¼c grated Parmesan cheese

Instructions

1. 1Croutons
2. 2Preheat your oven to 400°F (200°C).
3. 3Dice the bread into small cubes. In a large bowl, toss the bread cubes with 2T of olive oil, 1t of Italian seasoning, and ½t of salt. Mix with your hands until the bread is evenly coated.
4. 4Spread the bread cubes in a single layer on a baking tray. Bake for 15-20 minutes, stirring halfway through, until they are golden brown and crunchy. Let them cool completely.
5. 5Dressing
6. 6In a food processor or using an immersion blender, add the garlic and anchovy fillets. Blend until a smooth paste forms.
7. 7Add in 1t of red wine vinegar, ½t of mustard, and 1t of freshly ground black pepper. Blend again.
8. 8Add the egg yolks and blend until the mixture is uniform. While the blender is running on a low setting, slowly drizzle in the remaining ½c of olive oil. The dressing will thicken and emulsify. Finish by whisking in ½t of salt to taste.
9. 9Finishing
10. 10Wash and dry the Romaine lettuce. Tear or chop it into bite-sized pieces. In a large bowl, add the lettuce and pour a small amount of the dressing on top. Use your hands or tongs to gently toss until every piece is lightly coated.
11. 11Top with the crispy croutons, a generous amount of freshly grated Parmesan cheese, and more black pepper. Serve immediately.