Bold Caesar Salad
- 4 tablespoons fresh lemon juice (1 juicy lemon)
- 1 tablespoon red wine vinegar
- 1 tablespoon dijon mustard
- 1 egg yolk or tablespoon mayonnaise
- 2 cloves garlic, minced
- 2 anchovy filets
- 1/4 teaspoon red chili flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 ounces grated Parmigiano Reggiano (I use a microplane)
- 3/4 cup olive oil
- Put all ingredients in a blender and process until smooth. Toss with about 6-8 cups of romaine or kale cut chiffonade/ribbon style and finish with a generous grating of more Parm/Regg and fresh croutons (recipe below)
- 4 cups cubed crusty white bread (use good, artisan bread for best croutons), rn3 tablespoons olive oil,rnKosher saltrnrn1. Preheat oven to 350u0b0.rnrn2. Tear or cut bread into 1/2 inch chunks and place on a sheet pan. Drizzle olive oil over the bread, sprinkle with salt, toss and bake for 10 minutes or until golden brown.
lemon juice, red wine vinegar, mustard, egg yolk, garlic, anchovy filets, red chili flakes, kosher salt, black pepper, olive oil
Taken from food52.com/recipes/78286-bold-caesar-salad (may not work)