Recipe of the Week: Romaine Caesar Salad With Lemony Anchovy Dressing
One of America’s favorite salads, the Caesar salad is a delicious blend of flavors. I like to serve it with Italian pickled white anchovies and fresh focaccia croutons. Yields four large or eight small portions. (Chef tip: For best results, remove the tough white stem and outer leaves from the romaine lettuce; wash under cold water and dry well.)
2 heads romaine lettuce, rinsed, dried and broken into bite-sized pieces
1/4 cup freshly grated Parmigiano Reggiano cheese, shaved
8 crostini
Zabaglione roasted garlic dressing:
4 anchovy fillets (may be soaked in milk to reduce saltiness)
6 cloves of garlic, roasted in the oven until soft
2 large egg yolks, soft boiled for five minutes in water
1/2 lemon, juice only
1 teaspoon Dijon mustard
3/4 cup extra-virgin olive oil and vegetable oil blend
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Prepare the dressing by processing together the anchovies, egg yolks, lemon juice, mustard and roasted garlic. With the machine running slowly, drizzle the olive oil. Remove from the processor and season, to taste with salt and pepper.
Place romaine in a salad bowl and toss with prepared dressing. Top each salad with cheese, white anchovies and a crostini and serve immediately.
CROSTINI
(makes about 20 pieces)
1 French baguette, sliced on a bias
Extra virgin olive oil, as needed
Salt and pepper, as desired
Preheat oven to 400 degrees or preheat grill to medium. Brush each slice of baguette with olive oil, on both sides. Lightly season with salt and pepper. Bake or grill crostini until golden brown and crispy. Serve with Caesar salad.
Any leftover crostini will hold for three days in an airtight container.