Nduja Tomato Caesar Salad

• 4 ounces ciabatta, torn into bite-sized pieces
• 2 ounces 'nduja
• 2 ounces extra-virgin olive oil
• 4 ounces 'nduja, at room temperature
• 2 egg yolks
• 1 tablespoon water
• 3 cups canola oil
• 3 Boquerones (Spanish white anchovies)
• juice of 1 lemon
• 3 ounces Idiazabel cheese, grated
• 1/4 cup 'Nduja migas
• 1 large heirloom tomato (or 2 smaller ones), cut randomly, bite-sized
• 1/3 cup English cucumber, thinly sliced
• 8 shishito peppers, seeded and thinly sliced
• freshly ground black pepper
• extra-virgin olive oil
• 1 tablespoon aged sherry vinegar
• 3 tablespoons 'Nduja Caesar dressing
• 1/4 cup mint, thinly sliced
• 1/3 cup seasonal greens to garnish (arugula is good year-round)
• 3 ounces Idiazabel cheese

1. Heat a heavy pan and add the olive oil and 'nduja.
2. Warm slowly to render fat from the 'nduja and flavor the olive oil.
3. When it starts to pop, add the torn bread, and cook over medium heat.
4. Stir often.
5. When the bread is crisp, remove from the fat, drain on paper towels and set aside.

nduja, extravirgin olive oil, nduja, egg yolks, water, canola oil, boquerones, lemon, cheese, tomato, cucumber, peppers, freshly ground black pepper, extravirgin olive oil, aged sherry vinegar, mint, cheese

Taken from www.foodrepublic.com/recipes/nduja-tomato-caesar-salad/ (may not work)