Hail Caesar Salad: RELOADED

Name: Hail Caesar Salad: RELOADED
Prep time: 20 min
Total time: 20 min
Yield: 6
Cuisine: American
Ingredients: 8 oz Ciabatta (8 ounces Ciabatta bread, torn into 1 inch pieces); ¼ cup Extra Virgin Olive Oil (1/4 cup extra-virgin olive oil); ¾ tsp Kosher Salt (3/4 teaspoon Kosher salt, divided); 3 pieces Anchovies (3 anchovy fillets); 1 clove Garlic (1 garlic clove, peeled and smashed); 2 pieces Egg Yolks (2 egg yolks); 1 tsp Dijon Mustard (1 teaspoon dijon mustard); 1 tbsp Lemon Juice (1 tablespoon lemon juice); ½ tsp Worcestershire Sauce (1/2 teaspoon Worcestershire sauce); 2 dashes Fish Sauce (2 drops fish sauce); 0.13 tsp Granulated Sugar (1/8 teaspoon granulated sugar); 1 ½ cup Parmesan Cheese (1 1/2 cups parmesan cheese, finely grated, divided); ¼ cup Vegetable Oil (1/4 cup neutral oil); 2 oz Romaine Lettuce Heart (2-8 ounce hearts romaine lettuce, inner leaves only — up to 8); ½ tsp Black Pepper (1/2 teaspoon black pepper, freshly ground)

A classic Caesar salad with homemade croutons and an emulsified anchovy-garlic dressing, featuring parmesan cheese and fresh romaine lettuce.

20 minAmerican

Servings6

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Pescatarian

Ingredients

For 6 servings

Ciabatta8 oz · 8 ounces Ciabatta bread, torn into 1 inch pieces
Extra Virgin Olive Oil¼ cup · 1/4 cup extra-virgin olive oil
Kosher Salt¾ tsp · 3/4 teaspoon Kosher salt, divided
Anchovies3 pieces · 3 anchovy fillets
Garlic1 clove · 1 garlic clove, peeled and smashed
Egg Yolks2 pieces · 2 egg yolks
Dijon Mustard1 tsp · 1 teaspoon dijon mustard
Lemon Juice1 tbsp · 1 tablespoon lemon juice
Worcestershire Sauce½ tsp · 1/2 teaspoon Worcestershire sauce
Fish Sauce2 dashes · 2 drops fish sauce
Granulated Sugar0.13 tsp · 1/8 teaspoon granulated sugar
Parmesan Cheese1 ½ cup · 1 1/2 cups parmesan cheese, finely grated, divided
Vegetable Oil¼ cup · 1/4 cup neutral oil
Romaine Lettuce Heart2 oz · 2-8 ounce hearts romaine lettuce, inner leaves only — up to 8
Black Pepper½ tsp · 1/2 teaspoon black pepper, freshly ground

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Steps

1Heat oven to 375 degrees F. Place the torn ciabatta pieces into a large bowl. Drizzle with the olive oil and 1/2 teaspoon of the salt. Toss with your hands to thoroughly coat all of the pieces. Spread onto a half sheet pan in one layer and bake for about 15 minutes or until golden brown and crisp, tossing the pieces half way through cooking.
2Place the anchovy fillets, the garlic, and the remaining 1/4 teaspoon of salt into a mortar and mash with the pestle to make a paste.
3Add the egg yolks, Dijon, lemon juice, Worcestershire, fish sauce, sugar, and 1 tablespoon of the parmesan and whisk to combine. If your mortar is large enough you may build the dressing right in there. If not, transfer all ingredients, including the anchovy/garlic paste to a medium bowl and whisk.
4Drizzle the neutral oil very slowly into the dressing while whisking constantly until smooth and emulsified.
5Add about 3 tablespoons of the dressing to a large salad bowl. Tear the romaine leaves in half or in pieces large enough to pick up with your hands and add to the bowl. Toss gently with your hands to evenly coat, adding more dressing if needed. Any remaining dressing may be reserved for dipping or for later use. Add the black pepper and the remainder of the parmesan and gently toss again.
6Serve the salad by stacking the leaves onto a plate, and encourage your guests to pick up and eat with their hands. Finish with a final squeeze of lemon juice and additional black pepper if desired.