Caesar Recipe
lemon, garlic & anchovy vinaigrette, focaccia crumble, manchego cheese
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Frequently paired with
The best thing to pair and share with CAESAR
Ingredients
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Ingredients
Method
Directions
Toast focaccia croutons
Preheat oven to 350°F (175°C). Toss focaccia bread cubes with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and bake 8–10 minutes, stirring once, until golden and crisp. Set aside to cool.
Prepare anchovy-garlic paste
In a small bowl, finely mince the anchovy fillets and mash them with the minced garlic into a paste.
Whisk dressing base
In a separate bowl, whisk together fresh lemon juice, Dijon mustard, and pasteurized egg yolk until smooth.
Emulsify dressing
Slowly stream in the olive oil while whisking vigorously to form a creamy emulsion. Season with salt and black pepper to taste.
Prepare greens
Rinse the romaine lettuce and spin-dry thoroughly. Tear into bite-sized pieces and place in a large mixing bowl.
Dress greens
Add enough dressing to lightly coat the romaine; toss to distribute evenly.
Assemble salad
Add the crisp focaccia croutons and shaved Manchego cheese; toss gently to combine.
Finish and serve
Taste and adjust seasoning with more lemon juice, salt, or pepper if desired. Plate and serve immediately, with extra Manchego shavings if desired.
