Traditional Caesar Salad

Ingredients

Croutons

• Mini sourdough baguette, sliced
• 1 tbsp olive oil
• 1 tbsp honey

Dressing

• 1 egg (egg yolk only)
• 4 peeled garlic cloves
• 4-6 oil-packed anchovies
• 1 ½ tsp Dijon mustard
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp sherry vinegar
• ¼ tsp freshly ground black pepper
• A few drops of Tabasco sauce, to taste
• ¾ cup extra virgin olive oil

Salad

• 1 head of romaine lettuce
• ⅓ cup Parmesan shavings
• 1 lemon, cut into wedges for serving

Instructions

Croutons

1. Preheat the oven to 300°F.
2. Prepare a mix of oil and honey in a separate bowl.
3. Use the thinkkitchen Scarlet Cutting Boards to slice your bread at an angle into 1/8-inch slices.
4. Arrange the slices on parchment paper and brush your mix on the bread.
5. Bake for 5 minutes, then turn all the slices and bake for another 3-4 minutes.
6. Remove from the oven and set aside.

Dressing

1. Separate the egg yolk from the white. Place the egg yolk in the Dana Compact Food Processor with garlic, anchovies, Dijon mustard, lemon juice, vinegar, pepper, and Tabasco sauce.
2. Blend on high speed until all ingredients are fully incorporated.
3. On medium-high speed, slowly add the oil in a steady stream, to create an emulsion, into the yolk mixture.
4. Blend until all the oil is incorporated and the dressing is thick and creamy.
5. Makes 1 ½ cups total. Use ½ cup for the salad and refrigerate the remaining dressing. It will keep for one week.

Assemble

1. Cut the romaine leaves into bite-size pieces and place in the Silo Acacia Wood Salad Bowl.
2. Use the thinkkitchen Electric Salad Spinner to spin and dry the romaine before assembling.
3. Top the salad with toasted bread and Parmesan. Serve immediately with lemon wedges.