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Hi there! It’s a new week so here’s a new recipe for Caesar Salad with Anchovies! The anchovies are in the dressing, which is processed in a food processor until smooth. If you think you’re not a fan of anchovies I challenge you to give this recipe a try. You won’t even know they are there.
Have you noticed those little circles of cheese on the top? Those came in my January Degustabox this month and they are very addicting. They’re basically Parmesan cheese chips and go perfectly with this Caesar Salad with Anchovies. This recipe uses raw egg yolk so if that is a concern for you, you can substitute with a pasteurized egg product for the egg yolk. But the salt and lemon essentially cook the egg, so as long as you are using fresh organic eggs you should be good to go.
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- 2 cups day old baguette or French loaf, diced
- 4-6 heads romaine hearts, washed, dried leaves separated from stems
- 4 anchovy fillets
- 4 small garlic cloves
- 1 teaspoon freshly ground black pepper
- 1 large organic egg yolk
- 3 tablespoons fresh lemon juice
- 1 tablespoon sherry vinegar
- 2 teaspoons Worcestershire sauce
- ¾ cup extra-virgin olive oil, plus 2 tablespoons
- Kosher salt
- 1 tablespoon minced garlic
- ½ cup chopped fresh Italian parsley
- ½ cup freshly grated Pecorino Romano
- Whisps Parmesan Cheese Crisps
Heat the oven to 350 degrees. Spread the bread crumbs on a rimmed baking sheet and toast in the oven until dried out, about 8 minutes.
On a large platter, arrange the romaine leaves in a single flat layer with the cut side up. Chill in the refrigerator while you prepare the dressing.
Place the anchovies, whole garlic, pepper, egg yolk, lemon juice, vinegar and Worcestershire sauce in a food processor and process until smooth. With the processor running, add ¾ cup extra virgin olive oil to make the dressing, scraping the sides of the bowl as needed. Season with salt to your taste. If the dressing is too thick you can add a few drops of water.
In a large skillet over medium-low heat, heat the remaining 2 tablespoons of oil with the minced garlic and toasted bread. Saute until the bread is crisped and coated with oil and garlic, stirring frequently to keep if from burning, about 2 minutes. Remove the croutons and toss with parsley and ¼ cup of the cheese.
With a spoon, drizzle the romaine leaves with anchovy dressing, making sure it hits all the leaves. Sprinkle on the croutons, Whisps Parmesan Cheese Crisps and remaining cheese.
Amount Per Serving: Calories: 440 Total Fat: 37g Saturated Fat: 6g Cholesterol: 44mg Sodium: 371mg Carbohydrates: 22g Fiber: 13g Sugar: 7g Protein: 12g