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Homemade Caesar Salad With Crunchy Croutons
This was my grandfathers favorite salad of all time. I can't think of Caesar Salad without being reminded of him. It was his go to at at restaurants and at home, so today for the kids we make a simple, tasty, salty, crunchy, crispy salad in memory of Grandpa Morrie!
Prep Time: 15:10
Cook Time: 15:20
1/2 cup of olive oil
1/2 juice from lemon
1 teaspoon lemon zest
1 shallot, diced
2 heads of garlic
1 tablespoon of mustard ( i like to use a grainy mustard, avoiding yellow or spicy)
1/2 teaspoon of worcesteshire sauce
1 - 2 1 teaspoon of anchovy paste, or canned anchovies minced
salt and freshly ground black pepper
1 whole wheat baguette or another crusty bread
2 tablespoons of olive oil
3 cloves of garlic for roasting
6 romain hearts
1/4 cup grated parmesan cheese ( i buy the block and grate finely)
1Preheat Oven to 375
2Tear the bread into small chunks about 1/2 inch think. Tearing helps them crunch up in the oven and encourages the oil into every bite for a crunchier crouton. Toss bread in oil and spread on a baking sheet. Bake for 10-15 mins.
3To make dressing:
4Mince garlic and chop shallots and set aside. Pour lemon juice into a blender and add zest. Add worchestshire sauce, anchovy paste or minced anchovies, along with mustard, garlic, shallots, salt and pepper. Blend on low speed. for about 30 seconds and slowly add in the oil, a little at time. Blend for another minute on medium speed. Taste to adjust for saltiness.
6Rip leaves into large pieces, about 2 inches long. Grate parm over lettuce and give the salad a good toss to disperse. Pour on dressing, going in a circular motion starting from the perimitter to the middle of the bowl. Add in croutons and give the salad one last toss. Serve and enjoy!
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