Update your tried-and-true caesar salad with pickled shallots and easy homemade croutons.
Contents
Ingredients
- 8 oz.(1/2 loaf) sourdough bread, torn into chunks
- 1/4 tsp.cayenne pepper
- 3/4 c.olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 1small garlic clove, chopped
- 4anchovy fillets
- 1 tsp.Worcestershire sauce
- 1 tbsp.fresh lemon juice
- 1/2 tsp.Dijon mustard
- 1large egg yolk
- 1/2(5-ounce) package spring lettuces
- 1romaine heart, chopped
- 1 oz.Parmesan, grated (about 1/3 cup)
- Pickled Shallot, for serving
Directions
-
- Step 1
Preheat oven to 425°F. Toss together bread, cayenne pepper, and 1/4 cup olive oil on a rimmed baking sheet. Season with salt and pepper. Toast, tossing once, until golden brown and crispy, 12 to 15 minutes; cool.
- Step 2With the back of a wooden spoon, mash together garlic and anchovy fillets in a wooden or other bowl until anchovies are completely broken down. Whisk in Worcestershire sauce, lemon juice, mustard, and egg yolk. Slowly whisk in remaining 1/2 cup olive oil. Season with salt and pepper.
- Step 3Add lettuces, romaine, Parmesan, and croutons, and toss to combine. Serve immediately topped with Pickled Shallot.
- Step 1
