Roasted Caesar Salad

Tools

Everything I used for this recipe
  • Berard - Olive Wood Salt Shaker

    Berard - Olive Wood Salt Shaker

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  • Le Creuset 10.25-Inch Cast Iron Grill Pan

    Le Creuset 10.25-Inch Cast Iron Grill Pan

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  • OXO - 11 Inch Stainless Steel Whisk

    OXO - 11 Inch Stainless Steel Whisk

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  • OXO - Basting Brush

    OXO - Basting Brush

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  • Juniper Berry - Stainless Steel Decorating Spatula

    Juniper Berry - Stainless Steel Decorating Spatula

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  • Lauchuh - Rectangular ceramic plates (Set of 4)

    Lauchuh - Rectangular ceramic plates (Set of 4)

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  • Peugeot - Molinillo de Pimienta (Olivo) - AndresCooking

    Peugeot - Pepper Mill (Olive)

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  • Duralex - 8.5oz Glass Tumblers (Set of 6)

    Duralex - 8.5oz Glass Tumblers (Set of 6)

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  • Euro Ceramica - Ceramic Tableware (Set of 16 pieces)

    Euro Ceramica - Ceramic Tableware (Set of 16 pieces)

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  • Kota Japan - Granite Mortar

    Kota Japan - Granite Mortar

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  • Zwilling - Preparation Knife

    Zwilling - Preparation Knife

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  • T-fal - Titanium Nonstick Frying Pan 10 inches

    T-fal - Titanium Nonstick Frying Pan 10 inches

    $35.99

Roasted Caesar Salad (Recipe)

INGREDIENTS

For the Dressing
  • 2 Garlic Cloves
  • 5 Anchovy Fillets
  • 2 tsp Dijon Mustard
  • 1 Egg Yolk
  • 2 Touches Worcestershire Sauce
  • ⅓ Cup Olive Oil
  • 3 Tablespoons Parmesan Cheese
  • Pepper to taste
  • 2 Tbsp Water
  • 1 Lemon Squirt
Parmesan Chips
  • 5 Tbsp Parmesan Cheese

INSTRUCTIONS

  1. In a Mortar add Garlic and Anchovies, grind to a paste.
  2. Add the garlic and anchovy paste to a bowl and stir in Egg Yolk, Mustard, Worcestershire Sauce, Parmesan Cheese, Olive Oil and mix constantly until thickened.
  3. Finally add Water, Lemon and Pepper, mix and set aside.
  4. For the chips add a small amount of Parmesan Cheese in a Non-Stick Frying Pan and cook over medium heat until completely melted, let cool and carefully remove from the pan.
  5. Chop Lettuce in half, add Olive Oil and cook in a Cast Iron Skillet over medium high heat for 2-3 minutes.
  6. Serve the roasted lettuce, cover with the dressing, toasted bread and the Parmesan chips.

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