Ceasar Salad With Roasted Capers

• 1/4 cup large capers, drained, rinsed
• 1 teaspoon olive oil
• 1/2 cup olive oil
• 1 large egg
• 3 garlic cloves
• 1/4 cup lemon juice, fresh
• 1 teaspoon anchovy paste
• 1/4 teaspoon pepper
• 1/2 cup asiago cheese, grated, divided
• 2 heads romaine lettuce, trimmed and torn into bite-size pieces

1. Heat oven to 400u0b0.
2. Place the capers and 1 teaspoon oil in a small heavy roasting pan.
3. Roast turning a few times, until crispy, about 18-20 minutes. *WATCH carefully towards the end. Remove from the pan, cool and reserve.
4. Meanwhile, immerse the egg in a small saucepan of boiling water. Remove the pan from the heat; allow to sit for 10 minutes. Remove the egg from the water; allow to cool about 10 minutes.
5. Mince the garlic in a food processor. Add the lemon juice, anchovy paste, pepper; process to combine.
6. Spoon in the egg; pulse until combined. Add 1/2 C oil until emulsified. Pulse in 1/4 C cheese. Taste for seasoning.
7. In a large bowl, combine the lettuce and capers with the dressing & toss to combine. Add the remaining 1/4 C cheese; toss.

capers, olive oil, olive oil, egg, garlic, lemon juice, anchovy paste, pepper, asiago cheese

Taken from www.food.com/recipe/ceasar-salad-with-roasted-capers-426686 (may not work)