Bold Caesar Salad

Name: 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); 3/4 cup olive oil

11 ingredients

2 steps

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)
3/4 cup olive oil

Directions

1

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)
2

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.