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Classic Caesar Salad

Classic Caesar Salad
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Classic Caesar Salad

Classic Caesar Salad

This simple salad is tossed with a smooth, zesty dressing.

Yields4 Servings
Prep Time5 minsCook Time5 minsTotal Time10 mins

Ingredients

 4 1-inch bread cubes from a rustic loaf
 ¾ cup Colavita Extra Virgin Olive Oil
 Kosher salt
 6 oil-packed anchovies, roughly chopped
 3 large cloves garlic, roughly chopped
 1 large egg yolk
 3 tbsp fresh lemon juice
 1 tsp finely grated lemon zest
 ½ tsp Worcestershire sauce
 Freshly ground black pepper
 ½ cup finely grated parmigiano-reggiano (2 oz.), divided
 2 large romaine hearts, sliced crosswise into ¾ -inch strips (8 cups)

Directions

1

Adjust the oven rack so it is 6 inches from the broiler element. Heat the broiler on high. Put the bread on a baking tray and toss with ¼ cup of the olive oil and ¼ tsp. salt. Broil, turning every minute, until evenly browned and crisp, about 3 minutes total. Set aside to cool

2

Put the anchovies, garlic, egg yolk, lemon juice, zest, Worcestershire sauce, ¼ tsp. salt, and 1/8 tsp. pepper in a tall container that fits a hand-held immersion blender (a 2-cup liquid measure works well). Use an immersion blender to purée the ingredients. With the blender running, slowly add the remaining ½ cup olive oil to form a thick dressing. Add ¼ cup of the Parmigiano-Reggiano and blend to mix.

3

Put the lettuce in a large bowl and toss with the dressing and freshly ground black pepper to taste. Add the remaining ¼ cup Parmigiano-Reggiano and the bread cubes, toss, and serve immediately.

Ingredients

 4 1-inch bread cubes from a rustic loaf
 ¾ cup Colavita Extra Virgin Olive Oil
 Kosher salt
 6 oil-packed anchovies, roughly chopped
 3 large cloves garlic, roughly chopped
 1 large egg yolk
 3 tbsp fresh lemon juice
 1 tsp finely grated lemon zest
 ½ tsp Worcestershire sauce
 Freshly ground black pepper
 ½ cup finely grated parmigiano-reggiano (2 oz.), divided
 2 large romaine hearts, sliced crosswise into ¾ -inch strips (8 cups)

Directions

1

Adjust the oven rack so it is 6 inches from the broiler element. Heat the broiler on high. Put the bread on a baking tray and toss with ¼ cup of the olive oil and ¼ tsp. salt. Broil, turning every minute, until evenly browned and crisp, about 3 minutes total. Set aside to cool

2

Put the anchovies, garlic, egg yolk, lemon juice, zest, Worcestershire sauce, ¼ tsp. salt, and 1/8 tsp. pepper in a tall container that fits a hand-held immersion blender (a 2-cup liquid measure works well). Use an immersion blender to purée the ingredients. With the blender running, slowly add the remaining ½ cup olive oil to form a thick dressing. Add ¼ cup of the Parmigiano-Reggiano and blend to mix.

3

Put the lettuce in a large bowl and toss with the dressing and freshly ground black pepper to taste. Add the remaining ¼ cup Parmigiano-Reggiano and the bread cubes, toss, and serve immediately.

Classic Caesar Salad

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