Bayona Caesar with Arugula

• 1 head romaine lettuce, leaves cut in half lengthwise and then into bite-sized pieces
• 1 bunch arugula, washed and stemmed (tear into pieces if leaves are large)
• 4 anchovy fillets, finely chopped
• 1/2 cup Classic Croutons (p. 88)
• Shaved Grana Padano or Parmesan cheese, as desired
• 1/2 recipe Bayona Caesar Dressing (about 3/4 cup)
• 1 raw or coddled egg yolk, optional
• 2 tablespoons Dijon mustard
• 1/4 cup red wine vinegar
• 2 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Tabasco sauce
• 2 tablespoons minced shallots
• 3 garlic cloves, minced
• 1 cup pure olive oil
• 1/4 cup extra-virgin olive oil
• Salt and pepper
• (makes 1 1/2 cups, enough for about 8 salads)

1. Toss together the romaine, arugula, anchovies, croutons, cheese, and dressing.
2. Top with more cheese, if desired.
3. Whisk together everything but the olive oils and salt and pepper in a medium bowl.
4. Slowly whisk in the oils, until the dressing is emulsified and creamy.
5. If it gets too thick while youre adding the oils, whisk in a teaspoon of water, then continue adding oil.
6. Season to taste with salt and pepper.
7. Alternatively, you can puree the dressing ingredients in a blender.

romaine lettuce, arugula, anchovy, croutons, parmesan cheese, caesar dressing, egg yolk, mustard, red wine vinegar, lemon juice, lemon zest, worcestershire sauce, tabasco sauce, shallots, garlic, olive oil, extravirgin olive oil, salt

Taken from www.epicurious.com/recipes/food/views/bayona-caesar-with-arugula-383436 (may not work)