Bold Caesar Salad
Ingredients
- 4 tablespoons fresh lemon juice (1 juicy lemon) ⓘ
- 1 tablespoon red wine vinegar
- 1 tablespoon dijon mustard ⓘ
- 1 egg yolk or tablespoon mayonnaise ⓘ
- 2 cloves garlic, minced ⓘ
- 2 anchovy filets ⓘ
- 1/4 teaspoon red chili flakes
- 1/2 teaspoon kosher salt ⓘ
- 1/4 teaspoon black pepper ⓘ
- 2 ounces grated Parmigiano Reggiano (I use a microplane) ⓘ
Instructions
- Put all ingredients in a blender and process until smooth. Toss with about 6-8 cups of romaine or kale cut chiffonade/ribbon style and finish with a generous grating of more Parm/Regg and fresh croutons (recipe below)
- 4 cups cubed crusty white bread (use good, artisan bread for best croutons), 3 tablespoons olive oil, Kosher salt 1. Preheat oven to 350°. 2. Tear or cut bread into 1/2 inch chunks and place on a sheet pan. Drizzle olive oil over the bread, sprinkle with salt, toss and bake for 10 minutes or until golden brown.
Nutrition & Diet Analysis (per serving)
556
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).