Caesar Salad with Whole-Grain Croutons

Caesar Salad with Whole-Grain Croutons: Submitted by: Kimmo Vallema | Date Added: 20 Dec 2020 Ingredients:

3 cloves garlic, minced

1/3 cup (80 ml) olive oil

1/2 loaf whole-grain peasant bread

1 egg (free-range organic raw, pasteurized, or poached in boiling water for 1 minute)

2 teaspoons (10 g) anchovy paste, or to taste

2 1/2 tablespoons (38 ml) lemon juice

1/2 teaspoon Dijon mustard

1/4 teaspoon each salt and fresh-ground black pepper

3 dashes Worcestershire sauce (organic, to avoid high-fructose corn syrup)

1/4 cup (20 g) shaved Parmesan cheese, divided, or more to taste

1 large head romaine lettuce, torn into bite-size pieces

Cooking Instructions:

Preheat the broiler.

Whisk the garlic into the oil until well mixed. Set aside.

Carve the crusts off of the loaf and tear them into 4-inch (10-cm) sections (save the bread insides for another use; for example, see our recipe for fondue, page 107). Brush the crusts very lightly all over with the garlic oil and arrange on a broiling pan. Broil for about 1 minute, turn the pieces, and broil again until just golden. Watch closely to avoid burning. Trim off any edges that accidentally char. Set aside.

Whisk the egg, anchovy paste, lemon juice, mustard, salt, pepper, and Worcestershire sauce into the remaining garlic oil until pale yellow and slightly emulsified. Stir in half the Parmesan. Taste and adjust the seasonings, if necessary.

In a large bowl, add 1/4 cup (60 ml) of the dressing (or to taste) and the lettuce, and sprinkle with the remaining Parmesan. Break up the prepared croutons, add to the salad, toss well, and serve. Refrigerate the remaining dressing.