Salade César

Ingrédients

• 1/3 cup capers (rinsed and patted dry)
• 6 thin slices sourdough loaf (or other crusty bread, try for 1/4-inch slices)
• 1 tablespoon olive oil
• 3 tablespoons fresh lemon juice (from about ~1 lemon)
• 1/2 teaspoon Worcestershire sauce
• 1 egg yolk (or 2 tablespoons mayonnaise)
• 2 anchovy filets (or 1 teaspoon anchovy paste)
• 1 teaspoon dijon mustard
• 1 medium clove garlic (minced)
• 1 ounce grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• salt and freshly ground black pepper (to taste)
• 12 ounces romaine lettuce hearts (hand torn into bite size pieces)
• 1 ounce grated parmesan cheese (or more)

Préparation

1. 1

   Preheat oven to 375 °F (191 °C).

2. 2

   Line a rimmed baking sheet with parchment paper. Arrange bread slices on one half of the baking sheet and sprinkle capers in a single layer on the other. Drizzle bread slices with olive oil. Bake 15 minutes or until bread is golden brown and capers are crispy. (Capers may require another 5 to 15 minutes to fully crisp. Remove bread and check capers every 3-5 minutes until crisp.) Remove from oven and set aside to cool.

3. 3

   Add all dressing ingredients except oil (lemon juice through Parmesan cheese) to the pitcher of a blender; blend until smooth. With blender running, slowly add olive oil and continue to blend until thoroughly combined. Season to taste with salt and freshly ground black pepper.

4. 4

   Place torn romaine in a large bowl. Top with desired amount of dressing, parmesan cheese and 1/2 of the crispy capers. Toss to distribute cheese and capers and coat with dressing.

5. 5

   Divide salad between 6 large salad plates. Top each salad with one crouton, a sprinkle of remaining capers and more Parmesan cheese if desired. Serve.