Caesar With Sopressata

19 ingredients
1 steps

Ingredients

  • FOR THE DRESSING
  • 8 ounces good mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 2 anchovy fillets
  • 2 cloves garlic, smashed and peeled
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worstershire Sauce
  • 1 teaspoon prepared horseradish
  • 6 drops Tabasco sauce
  • Juice of 1/2 lemon
  • Sea or kosher salt and grinds of pepper to taste
  • FOR THE SALAD AND THE CROUTONS
  • 1 head of romaine lettuce
  • 4 slices of good French or Italian bread
  • Olive oil for brushing bread slices
  • 2 cloves of garlic peeled, cut in half lengthwise
  • 8 thin slices sopressata, cut into matchsticks
  • 3 generous tablespoons Caesar dressing per person
  • Shavings of Parmesan cheese for garnish

Directions

  1. 1
    ["Measure all ingredients except salt and pepper into the bowl of a food processor. Puree until completely blended. Stop motor and scrape down sides of bowl, then puree once more.", "Taste the dressing before seasoning with salt and pepper. Remember those anchovies! Blend once more after seasoning.", "If you don't plan to use all the dressing at once, it will hold in the refrigerator for about a week.", "One head of romaine will make enough salad for 2 to 4 people, depending upon how large the salads are: lunch size or side salad size with dinner, or great big ones as dinner. Leave the entire head of romaine intact. To wash it, hold it vertically under cold running water. Turn it upside down and shake the water out of it. Set it in a dish drainer or colander upside down to drain while you prepare the croutons.", "To make the croutons, set your oven to broil. Slice the bread 1/4\" thick. Brush each side with some olive oil. Arrange the slices on a baking sheet and toast both sides to a deep golden brown under the broiler

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