Monday, April 17, 2017


Caesar Salad with Garlic Rosemary Sourdough Croutons

2 tbs lemon juice
2 tbs white wine vinegar
1 clove of garlic
1 egg yolk
Cayenne pepper
6-8 tbs of olive oil

1-2 slices of garlic rosemary sourdough (or any crusty bread)

1 large head or 2 small heads of Green Leaf Lettuce (any lettuce really, kale is also great)
cherry tomatoes
parmigiano reggiano

Preheat oven to 400 degrees. Chop bread into croutons. Toss with olive oil, salt and pepper, and bake in 10 minute intervals, flipping every 10 minutes until crispy on the outside, but still soft on the inside. Set aside and let cool. 

Add chopped garlic, egg yolk, lemon juice, vinegar and cayenne to a food processor and blend until smooth. If you have a food processor that allows you to pour the olive oil slowly while the machine is on, do that, otherwise add olive oil and blend a second time. Season with salt and pepper to taste. 

Add enough dressing to lightly coat the chopped or torn lettuce, halved cherry tomatoes, shaved parmigiano-reggiano and croutons. Serve and watch it disappear. 

I cannot recall the source of this recipe for the life of me, but my go-to "Caesar" recipe has morphed from something that was likely a lot more traditional into this, which is one of my favorites. I never have sardines on hand so they escaped the recipe years ago, and I tend to have white wine vinegar more often than red wine vinegar, but my bet is any version of this will still be amazing. We have this Caesar-ish salad almost once a week. 

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