Caesar Salad

Serve this as a side or top it with grilled chicken, shrimp, or salmon for a simple one-dish meal.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Preheat oven to 375 °F (191 °C).
2. 2Line 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. 3Add 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. 4Place 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. 5Divide salad between 6 large salad plates. Top each salad with one crouton, a sprinkle of remaining capers and more Parmesan cheese if desired. Serve.