Caesar Salad With Romaine & Endive
Ingredients:
The Dressing & The Veggies:
8 anchovy filets (packed in oil), drained
2 cloves of garlic, pelled
2 egg yolks (from large eggs)
1 tsp dijon mustard
juice from 1 lemon
3 tbsp extra virgin olive oil
3 tbsp avocado oil
3 tbsp parmesan, grated
¼ cup parmesan, shaved (plus more for garnish )
2 heads of romaine, crunchy inner parts only (green leafy section removed & reserved for another use)
2 endive, leaves separated and cut in half if preferred
Salt and pepper
The Croutons:
a loaf or half loaf (depending on size) of any bread, cut into 1” cubes
3 tbsp extra virgin olive oil
3 tbsp grated parmesan
¼ cup fresh lemon zest
Steps
Preheat oven to 375°F. In a large bowl, toss together bread, 3 tbsp olive oil and lemon zest. Spread out on a baking sheet and grate parmesan over them. Drizzle with another bit of oil and bake for about 15 minutes, until brown & crispy but not hard.
To make the dressing, combine anchovies and garlic in a mortar and pestle and smash to a rough paste. Add lemon juice, egg yolk and dijon, whisk to combine. Gradually whisk in avocado oil, followed by olive oil to help it emulsify. Whisk in 3 tbsp of grated parmesan and season with pepper (and salt if needed)
To assemble, combine your veggies along with 2 couple cups of croutons and 3 tbsp of dressing. Add shaved parmesan and mix together by hand. Add more dressing and croutons if desired and garnish with more shaved parmesan.