Finger Caesar Salad

14 ingredients
1 steps

Ingredients

  • Dressing:
  • 4-8 garlic cloves, peeled
  • Kosher salt
  • 6-8 imported anchovies in oil, drained and patted dry
  • 1 tsp. dijon mustard
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice, or to taste
  • 1/8 to 1/4 teaspoon sugar
  • 2 T fresh chopped flat leaf parsley
  • Salad:
  • 2-3 head of romaine hearts, separated into whole leaves
  • Shaved parmesan (high quality)
  • Toasted croutons from fresh bakery bread
  • Fresh ground pepper

Directions

  1. 1
    {"0":"Place garlic on a cutting board, sprinkle with a little salt, and finely chop with a chef's knife; then use the side of the knife to mash the garlic to a paste.","2":"Place the anchovies on the garlic paste and chop and mash them with the garlic until they form a paste with only small bits of fish or garlic. Transfer to a small bowl and mix in the mustard.","4":"Drizzle in the olive oil, using a fork or whisk to work it into the anchovy-garlic mixture; add fresh pepper to taste. If you will be using the dressing for salads, whisk\/stir in the lemon juice and sugar. Let sit for 30 minutes.","6":"Assemble the salad on a platter: one layer of clean romaine leaves, slightly overlapping; drizzle the dressing over the romaine, top with shaved parmesan and pepper, and nestle in some croutons.","8":"(Store any unused dressing in a covered jar in the refrigerator, up to 1 week.)","10":"Serve as finger food."}

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