How To Make An Amazing Caesar Salad

Refine your Caesar salad! Stop buying pre-packaged Caesar salad from the grocery store. This is not you average caesar. If these lettuces are not available simply substitute chopped romaine hearts mixed with a small amount of Frisée, Endive & Radicchio .

This is great for a light lunch. Or throw a few grilled shrimp or a piece of grilled fish on top for an elegant and tasty dinner. Chicken breast and grilled steak work great too. The dressing goes well with everything. I love anchovies.

Recipe below.

Lettuce:

Radicchio Del Rosa (Pink Endive)
Castelfranco Radicchio
Treviso
Frisée (Curly Endive)
Romaine hearts (optional)

Cleaned and dried well.

Dressing:

1 Egg
4 Cloves of garlic
1 Tablespoon Dijon
6-8oz Expeller pressed Sunflower oil or other neutral oil
1 Teaspoon redline vinegar
1/2 Lemon juiced
6-7 Anchovy fillets (Ortiz if possible they are fire)
2 Tablespoons cool water if needed
Fresh cracked pepper
Parmesan cheese for grating

Use a robot coupe or blender on LOWEST SPEED. Add egg, garlic and dijon turn on blender. Slowly drizzle in oil this should take about two minutes. Add red wine vinegar, lemon juice, anchovies, black pepper and water if needed. Blend and check for seasoning. Adjust with more vinegar, lemon or anchovy to your liking. Will keep for one week but is best used within the first two days to ensure robust garlic flavor.

Cruton aka Fried Bread:

1/2 Loaf Ciabatta, crusts removed and picked into small pieces
Neutral oil for frying

Heat oil over medium low heat until bread bubbles when dipped in. Should be about 300-325. Drop enough bred in to cover the top and fry until golden brown. About 5 minutes stirring constantly. Drain on paper towel.