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Caesar Salad

Editor’s Note: Every Wednesday at 12:15pm, I send out an email with a recipe. This is the recipe I sent out last Wednesday. If you’d like to subscribe to the weekly email list, go here. Please note that this email list is separate from the Resurgent list. The email is only for recipes once a week. The email list is not rented, sold, or used for additional advertising.

“Can you please make us a salad,” someone asked on Instagram. He saw me making a pie crust and decided I needed to send out a “healthy” recipe this week. Well, as luck would have it, I took a pasta making class from Sur La Table two weeks ago and they had the best Caesar Salad dressing I’d ever had. And then I went home and tweaked it a bit more to my liking. So we can do that this week. Here we go.

One note up front: use olive oil, not extra virgin olive oil, because olive oil has less of a taste. Extra virgin olive oil will crowd out the flavors.

Croutons:
Use ready made or
6 thick slices of bakery French bread
3 tbs olive oil
1/2 tsp minced garlic
2 tbs finely grated Parmesan cheese

Dressing:
1 large or 2 small garlic cloves, minced
1 tbs honey mustard or 2tsp Dijon mustard*
1 tsp Worcestershire sauce
1 1/2 tsp fresh lemon juice
1 1/2 tsp red wine vinegar
1/4 cup olive oil
Salt and pepper to taste
Optional: one egg yolk

Salad:
1 head of romaine lettuce cut into bite sized pieces, washed, and dried
1/2 cup grated parmesan cheese
Fresh black pepper

1. To prepare the croutons, preheat the oven to 350ºF. Cut the bread into bite sized cubes and place in a gallon ziplock bag. Add the oil, garlic, and parmesan. Seal the bag ensuring there is air in the bag. Shake vigorously to combine. Spread on baking sheet and bake for ten minutes, until golden brown.

2. To prepare the dressing, combine all the ingredients in a bowl except the olive oil. If using the optional egg yolk, add it now and thoroughly whisk to combine. Then, whisking constantly, slowly drizzle in the olive oil. In the alternative, place everything in a food processor and drizzle in the oil. The key is to continuously whisk the ingredients as the oil is being slowly added in order to emulsify the mixture. Add salt and pepper to your preferred seasoning level.

3. Place the romaine pieces in a large bowl, add the cheese and half the croutons, pour over the dressing and toss thoroughly to combine and coat. Add the remaining croutons on top and grind fresh pepper over the salad.

Sur La Table recommends dijon and it is traditional. I prefer honey mustard.

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